Categories: Beef, Mexican 
      Yield: 4 servings 
  
           *INGREDIENTS*                       1 lb Boneless beef chuck - cut 
           *-----SAUCE*                             -into 1" cubes 
    1/2 c  Onion - chopped fine                1 cn Kernel corn - 12 oz. can, 
      1    Garlic clove - crushed                   -drained 
      3 tb Olive oil                          10 oz Baby lima beans - frozen 
      1 cn Tomato sauce - 10 oz. can           1 md Onion - sliced into rings, 
    1/2 c  Water                                    -separated 
      1 tb Flour                               1 md Green pepper - sliced into 
      2 tb Chili powder                             -rings 
      1 ts Salt                                     *-----CONDIMENTS* 
    1/2 ts Oregano                             1 c  Cheddar cheese - finely 
    1/2 ts Cumin                                    -shredded 
           *-----MEAT*                       1/4 c  Green onion - chopped 
  
  Calories     per serving:             Number of Servings:   4 Fat grams per 
  serving:              Approx. Cook Time:  1:40 Cholesterol per serving: 
  Marks: 
   
  *DIRECTIONS* 
   
  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 1/4 of the meat, top with 1/4 of the vegetables and pour over 
  1/4 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 1-1/2 hours), turning the packets 
  frequently. 
   
  When the packets are ready to serve, cut open and top each with 1/4 of the 
  cheese and green onion.  Serves 4. 
   
  From the Blue Flame Kitchen of Canadian Western Natural Gas