Ingredients for Chilean Meat Pie
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How to Make Chilean Meat Pie
- Brown 1 lb ground beef in a large heavy skillet over medium-high heat. Drain off excess fat and set aside.
- Transfer the browned beef to a 3-4 quart casserole dish.
- Add 1 tbsp olive oil to the same skillet. Sauté 1 medium onion (chopped), 1-2 serrano chilies (minced, adjust to taste), 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano until softened (about 5 minutes).
- Add the sautéed mixture to the beef in the casserole dish and mix well.
- Arrange 1/2 cup pitted Kalamata olives over the top of the meat mixture.
- Combine 2 cups fresh or frozen corn kernels, 1/2 cup milk, and 2 tbsp sugar in a blender and puree until smooth.
- Heat 1 tbsp olive oil in a separate skillet over medium heat. Add the pureed corn mixture and simmer, stirring occasionally, until thickened (about 8-10 minutes).
- Pour the thickened corn mixture evenly over the meat mixture in the casserole dish.
- Bake in a preheated 350°F (175°C) oven for 45-60 minutes, or until the top is golden brown and the filling is bubbly.
- Remove from oven and let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
26g
Carbs
5g
