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Add a little South American flair to your dinner table! This hearty Chilean meat pie is layered with delicious ingredients, including a tasty ground beef and onion mixture, a savory and sweet layer with GOYA® Black Olives and raisins and a rich blend made with GOYA® Corn on the Cob. Then, it’s topped with a bit of sugar for a touch of sweetness and baked to perfection. Serve family-style so everyone gets a piece of this yummy pie!
Ingredients
6
large ears of GOYA® Corn on the Cob, thawed and grated
¾ cup
of whole milk
8
leaves of fresh basil, finely chopped
3 tbsp.
of GOYA® Unsalted Stick Butter
1 tsp.
GOYA® Salt
3 tbsp.
GOYA® Vegetable Oil
2
large onions, finely chopped
1½ lbs.
ground lean beef
4
hard-boiled eggs, sliced (optional)
1 cup
GOYA® Black Olives, sliced
1 cup
of raisins
2 tbsp.
confectioners’ sugar
Directions
Step 1
Preheat oven to 400° F.
Step 2
In a pot, combine grated corn, milk, basil, butter and salt. Cook on medium-high heat. Stir constantly until mixture thickens. Set aside.
Step 3
In a pan, heat oil on medium-high. Add onions and cook until transparent. Season ground beef with Adobo and add to onions. Cook until brown and set aside.
Step 4
To assemble pie, spread onion and ground beef mixture over bottom of dish. Arrange hard-boiled egg slices (optional), olives and raisins over this. Cover with corn mixture, and then sprinkle sugar on top.
Step 5
Bake in oven for 30 minutes, or until top is golden brown. Serve immediately.
New from Goya
Recipe Tags
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