Chilean Corn & Meat Pie

INGREDIENTS FOR MEAT MIXTURE

  • Nonstick cooking spray
  • 4 oz boneless, skinless chicken breast
  • 8 oz extra lean ground beef (5 percent fat)
  • 1 green pepper, seeded and chopped
  • ¼ tsp ground black pepper
  • ½ C raisins
  • 2 tsp olives, chopped

FOR CORN TOPPING:

  • ½ Tbsp canola oil
  • ⅛ tsp paprika
  • 1 medium onion, finely chopped
  • 16 oz frozen yellow corn, thawed
  • ½ C fat-free milk
  • ¾ tsp ground cumin
  • ¼ tsp ground black pepper
  • 1 tsp dried basil

DIRECTIONS

  1. Preheat oven to 400 °F.
  2. Spray a skillet with cooking spray and warm over medium heat. Cook the chicken breast for 4 minutes on each side. Remove from skillet and shred the chicken with a fork. Set aside.
  3. Put beef in the same skillet; cook, stirring constantly, until no longer pink.
  4. Stir in the green pepper, black pepper, raisins, and olives.
  5. Spoon the mixture into an 8” × 8” baking dish. (If you prefer, divide the mixture into four servings and bake in four small ovenproof bowls.) Arrange the chicken on top of the mixture in the dish.
  6. Combine oil and paprika in the same skillet; warm over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While the onion is cooking, combine the thawed corn, milk, cumin, salt, black pepper, and basil in a blender, and puree.
  7. Add pureed corn mixture to the cooked onion in the skillet; mix well. Continue cooking for 5 minutes. Spoon the corn mixture over the meat mixture in the baking dish.
  8. Bake until bubbly and nicely browned, 35 to 40 minutes.
  • PREP TIME 10 Minutes
  • YIELDS 4 Servings
  • COOK TIME 1 Hour 15 Minutes
  • SERVING SIZE 1 Square
  • CALORIES 251
  • TOTAL FAT 6 G
  • SATURATED FAT 2 G
  • CHOLESTEROL 48 MG
  • SODIUM 69 MG
  • TOTAL FIBER 3 G
  • PROTEIN 21 G
  • CARBOHYDRATES 31 G
  • POTASSIUM 592 MG

Recipe from StayWell