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Pastel De Choclo (Chilean Corn & Meat Pie)

Pastel De Choclo (Chilean Corn & Meat Pie) comes together with Salt, Black Pepper, Canola Oil, and Milk Non Fat. Keep it handy for the next time you cook it.

Ingredients

• 1/4 tsp
• 1/4 tsp
• 1/2 tbsp
• 1/2 cup
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Heat oven to 400 degrees.

2. 2

   Spray skillet with non-stick vegetable spray; place over medium heat until hot.

3. 3

   Cook chicken breast 2 minutes on each side.

4. 4

   Remove from skillet, set aside.

5. 5

   Put beef in same skillet; cook, stirring constantly, until no longer pink.

6. 6

   Stir in salt, pepper, raisins and olives.

7. 7

   Spoon 1/4 of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish.

8. 8

   Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl.

9. 9

   Combine oil and paprika in same skillet; place over medium heat until hot.

10. 10

    Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.

11. 11

    While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree.

12. 12

    Add pureed corn mixture to cooked onion in skillet; mix well.

13. 13

    Continue cooking 5 minutes.

14. 14

    Spoon 1/4 of corn mixture over top of each bowl of meat.

15. 15

    Bake until bubbly and nicely browned, 35 to 40 minutes.