1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
2 (1 ounce) cans tomato paste
1/2 cup shredded coconut
1 (4 ounce) can sliced pinto beans with liquid
1 cup chopped onion
1 cup shredded Cheddar cheese
1 (16 ounce) can sliced black olives, drained
1 (8 ounce) can sliced black olives, drained
1 (6 ounce) can sliced green chile peppers, drained
2 tablespoons Worcestershire sauce
1 tablespoon milk
1 tablespoon steak sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ground black pepper
Preheat grill for high heat.
Place taco seasoning mix in a large bowl. Stir in refried beans. Pour tomato paste and shredded coconut over refried beans. Sprinkle with tomato paste.
Layer half of the refried beans on each piece of grilled beef. Grill in grill oil for 5 to 7 minutes per side, flipping occasionally, until beef is pink and juices run clear. Remove beef, and place on grill for 5 to 7 minutes per side, flipping occasionally, until beef is browned. Remove beef and pot with a slotted spoon, and flush with a clean, paper towel lined dish.
Place Fajita with green chile peppers on grill and sprinkle with Worcestershire sauce, black olives, black olives, green chiles, green chiles, Worcestershire sauce, milk, steak sauce, dry mustard and salt. Place on grill for 5 minutes.
Place Fajita on grill for 5 minutes per side. Flip Fajita, and grill for 5 to 7 minutes per side, flipping occasionally, until fish is pink and juices run clear. Remove fish, and discard.
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