BBS: TELESC.NET.BR
Assunto: Chilean Corn & Meat Pie
De: Ben Collver
Data: Wed, 8 Apr 2026 09:11:33 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chilean Corn And Meat Pie
Categories: Chilean, Dinner pies
Yield: 4 Servings
MMMMM------------------------MEAT MIXTURE-----------------------------
Nonstick vegetable oil spray
4 oz Chicken breast;
- boneless, skinless
8 oz Extra lean ground beef (5%)
1 Green pepper;
- seeded & chopped
1/4 ts Ground black pepper
1/2 c Raisins
2 ts Olives; chopped
MMMMM------------------------CORN TOPPING-----------------------------
1/2 tb Canola oil
1/8 ts Paprika
1 md Onion; finely chopped
16 oz Corn kernels; thawed
1/2 c Fat-free milk
3/4 ts Ground cumin
1/4 ts Black pepper
1 ts Dried basil
Preheat oven to 400?F.
Spray skillet with vegetable oil spray; place over medium heat until
hot. Cook chicken breast 4 minutes on each side. Remove from skillet
and shred the chicken with a fork. Set aside.
Put beef in same skillet; cook, stirring constantly, until no longer
pink. Stir in the green pepper, black pepper, raisins, and olives.
Spoon the mixture into an 8x8" baking dish. * Arrange the chicken on
top of the mixture in the dish.
Combine oil and paprika in same skillet; place over medium heat until
hot. Add onion and cook, stirring frequently, until soft and
translucent, about 5 minutes. While onion is cooking, combine thawed
corn, milk, cumin, salt, pepper, and basil in blender; puree.
Add pureed corn mixture to cooked onion in skillet; mix well. Continue
cooking 5 minutes. Spoon the corn mixture over the meat mixture in the
baking dish.
Bake until bubbly and nicely browned, 35 to 40 minutes.
* If you prefer, divide the mixture into 4 servings and bake in
4 small oven-proof bowls.
Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008
Recipe FROM:
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