Recipe: Baja Beef and Pistachio Plate

Baja Beef and Pistachio Plate
Recipe By : The California Pistachio Commission
Servings: 4

1 pound Lean ground round
6 tablespoons Shelled natural California pistachios -- chopped
1/4 cup Cornmeal
2 teaspoons Ground cumin
2 teaspoons Chili powder
1/2 cup Tomato juice
15 1/4 ounces Red kidney beans - (1 can) -- drained and rinsed
1 17 ounces Wh 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)

* Note: To crisp, place directly on oven rack in pre-heated oven at 400 degrees for 3 to 5 minutes or until crispy.

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.

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.