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Chilean Corn and Meat Pie

Serve with lettuce and tomato salad for a complete meal.

Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time Cook time Yields Serving Size
10 minutes 1 hour 15 minutes 4 servings 1 square


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

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
Percent Daily Values are based on a 2,000 calorie diet.


  • 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.

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