An amazing, stupendous and would you believe really good dish. There are great flavors, interesting textures and good fun when eating this Baja Californian recipe.

Baja Beef and Pistachio Plate
Recipe type: Ground Beef
Serves: 4
  • 1 pound lean ground round
  • 6 Tablespoons shelled natural California pistachios; chopped
  • 1/4 Cup cornmeal
  • 2 teaspoons ground cumin
  • 2 teaspoons chilli powder
  • 1/2 Cup tomato juice
  • 15 1/4 ounces red kidney beans (1 can); drained and rinsed
  • 17 ounces whole corn kernels (1 can); undrained
  • 1 red bell pepper; halved and sliced
  • 8 six-inch flour tortillas; crisped, see note *
  • diced fresh jalapenos (or drained canned green chiles)
  1. * Note: To crisp, place directly on oven rack in pre-heated oven at 400 degrees for 3 to 5 minutes or until crispy.
  2. Combine ground round with 1/4 cup chopped pistachios, cornmeal, cumin, chili powder, and tomato juice; form into 4 oval patties. Place in broiler pan and broil, turning once. Broil 8 minutes or until cooked as desired.
  3. Meanwhile, heat kidney beans, undrained corn, and bell peppers in saucepan; drain. Arrange on plates with patties. Sprinkle remaining pistachios in strip on each pattie. Pass tortillas and diced jalapenos.
This recipe serves 4.

Recipe Source: CALIFORNIA HEALTH NUTS by The California Pistachio Commission

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