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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!
large ears of GOYA® Corn on the Cob, thawed and grated
of whole milk
leaves of fresh basil, finely chopped
of GOYA® Unsalted Stick Butter
GOYA® Vegetable Oil
large onions, finely chopped
ground lean beef
hard-boiled eggs, sliced (optional)
GOYA® Black Olives, sliced
Preheat oven to 400° F.
In a pot, combine grated corn, milk, basil, butter and salt. Cook on medium-high heat. Stir constantly until mixture thickens. Set aside.
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.
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.
Bake in oven for 30 minutes, or until top is golden brown. Serve immediately.
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