CHILEAN CORN AND MEAT PIE

Meat Mixture

nonstick vegetable oil spray
4 ounces boneless, skinless chicken breast
8 ounces extra lean (5% fat) ground beef
n1 green pepper, seeded and chopped
n¼ teaspoon ground black pepper
½ cup raisins
2 teaspoons olives, chopped

Corn Topping

½ tablespoon canola oil
1/8 teaspoon paprika
1 medium onion, finely chopped
16 ounces corn kernels, thawed
½ cup fat-free milk
¾ teaspoon ground cumin
¼ teaspoon black pepper
1 teaspoon dried basil

Preheat oven to 400 °F.

Spray skillet with vegetable oil spray; place over medium heat until hot.

2. Cook chicken breast 4 minutes on each side. Remove from skillet and shred the chicken with a fork. Set aside. Put beef in same skillet; cook, stirring constantly, until no longer pink.

3. Stir in the green pepper, black pepper, raisins, and olives. Spoon the mixture into an 8" x 8" baking dish.* Arrange the chicken on top of the mixture in the dish. Combine oil and paprika in same skillet; place over medium heat until

4. hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt, pepper, and basil in blender; puree. Add pureed corn mixture to cooked onion in skillet; mix well. Continue

5. cooking 5 minutes. Spoon the corn mixture over the meat mixture in the baking dish. Bake until bubbly and nicely browned, 35 to 40 minutes.

*If you prefer, divide the mixture into four servings and bake in four small ovenproof bowls.

Yield: 4 servings