Mexican dinner

Yield: 4 servings

Measure Ingredient
½ cup Onion - chopped fine
1 Garlic clove - crushed
3 tablespoons Olive oil
1 can Tomato sauce - 10 oz. can
½ cup Water
1 tablespoon Flour
2 tablespoons Chili powder
1 teaspoon Salt
½ teaspoon Oregano
½ teaspoon Cumin
1 pounds Boneless beef chuck - cut into 1" cubes
1 can Kernel corn - 12 oz. can, drained
10 ounces Baby lima beans - frozen
1 medium Onion - sliced into rings, separated
1 medium Green pepper - sliced into rings
1 cup Cheddar cheese - finely shredded
¼ cup Green onion - chopped

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: 1:40 Cholesterol per serving: Marks:


Prepare the sauce by browning the onions and garlic on the oil. Add the remaining ingredients and simmer for 10 minutes, stirring occasionally. Tear off four 12 inch lengths of extra wide aluminum foil. On each length of foil place ¼ of the meat, top with ¼ of the vegetables and pour over ¼ of the sauce. Bring the edges of the foil up and leaving room for the expansion of the steam, seal well with a double fold wrap. Turn ends tightly. Place the packets on a preheated gas barbecue over medium heat and cook until the meat is tender (1 to 1-½ hours), turning the packets frequently.

When the packets are ready to serve, cut open and top each with ¼ of the cheese and green onion. Serves 4.

From the Blue Flame Kitchen of Canadian Western Natural Gas

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