Chilean Corn and Meat Pie

• 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.