Corn and Meat Casserole

Cooking Chilean

Ingredients for Corn and Meat Casserole

For the pie:

• 6 fresh ears of corn, grate the kernels
• 8 leaves of fresh basil, chopped
• - Salt
• 3 tablespoons butter
• 1 cup milk

For the meat filling:

• 4 onions, chopped
• 3 tablespoons oil
• 1 lb. ground beef
• - Salt and pepper
• 1 teaspoon ground cumin
• 4 hard-boiled eggs, sliced
• 1 cup black olives
• 1 cup raisins
• 12 pieces of chicken, cooked
• 2 tablespoons sugar

Preparation of Corn and Meat Casserole

1. In a large saucepan put the grated corn, basil, salt, and butter. Slowly add the milk, stirring constantly until mixture thickens. Cook over low heat for 5 minutes. Set aside.

2. For the meat filling: in a frying pan heat the oil and sauté the onions until transparent, add the ground meat and cook until lightly browned. Season with salt, pepper and cumin. Let cook some more minutes.

3. To assemble the pie: in a greased baking dish spread the meat filling in the bottom. Arrange over it the hard-boiled egg, olives and raisins. Put the chicken pieces on top and cover with the reserved corn mixture. Sprinkle with sugar and bake in a 400º oven for 30 minutes until the crust is golden brown. Serve at once.