Name: Choclo Beef and Chicken Pie
Prep time: 15 s
Cook time: 55 s
Total time: 70 s
Yield: 4
Cuisine: Peruvian
Ingredients: 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 3 tablespoons olive or vegetable oildivided; 1 pound ground beef; 2 medium onionschoppeddivided; 1/2 cup raisins; 1/4 cup chopped ripe olives; 3 teaspoons MAGGI Granulated Beef Flavor Bouillon; 1 pound bonelessskinless chicken breast halves or thighscut into bite-size pieces; 1 package (16 ounces) frozen whole-kernel cornthawed; 1 cup milk; 1 tablespoon powdered sugar

Make It

Step 1

Preheat oven to 400° F.

Step 2

Combine cumin, salt and pepper in small bowl.

Step 3

Heat 1 tablespoon oil in large skillet over medium-high heat. Add beef and 1 cup onion; cook, stirring occasionally, until beef is no longer pink. Drain. Stir in raisins, olives and bouillon; cook, stirring occasionally, for 2 minutes or until flavors are blended. Spoon into 2 1/2- or 3-quart casserole.

Step 4

Season chicken with 1/2 teaspoon seasoning blend. Heat 1 tablespoon oil in large skillet. Add chicken; cook, stirring occasionally, for 3 minutes or until no longer pink. Spoon over meat mixture.

Step 5

Place corn, milk and remaining seasoning blend in blender or food processor; cover. Blend until almost smooth. Heat remaining oil in large skillet over medium-high heat. Add remaining onion; cook, stirring occasionally, for 5 minutes or until onion is tender. Add corn mixture. Reduce heat to medium-low; cook for 1 minute. Spoon over chicken mixture. Sprinkle with sugar.