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
- Preheat oven to 400 °F.
- 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.
- Put beef in the same skillet; cook, stirring constantly, until no longer pink.
- Stir in the green pepper, black pepper, raisins, and olives.
- 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.
- 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.
- 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.
- 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
