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Nutrition Facts
Serving Size 1 (171g) Recipe makes 6 servings The following items or measurements are not included below: aji panca chilies
Calories 286
Calories from Fat 157		(55%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.7g
Cholesterol 51mg		17%
Sodium 319mg		13%
Potassium 412mg		11%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 2.3g	9%
	Sugars 3.5g
Protein 16.3g		32%
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Chilean Meat Pie

Recipe #308219 | 1¼ hours | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Marlitt
Jun 8, 2008

This pie is a little different there is no crust the binding is the corn pureed. It has a little bit of a kick to it but very good a flavorful.

SERVES 6 (change servings and units)

Ingredients

1 lb ground beef
1 tablespoon olive oil
1 large onion (chopped )
1 large dried crushed aji panca chile (or new mexican )
1/2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
10 large black olives (sliced )
2 cups corn
1 tablespoon milk
1 teaspoon sugar
1 tablespoon olive oil

Directions

1
In heavy skillet, brown the meat drain off the fat and remove.
2
to a 3 - 4 quart casserole dish and set aside.
3
Add oil to the skillet and saute onion, chile, cumin, paprika, salt, pepper and oregano.
4
Add the sauteed mixture to the meat and mix.
5
Arrange the olives over the top.
6
Put corn, milk, and sugar in blender and puree.
7
Heat a bit of oil in a skillet, add pureed corn and simmer until the corn mixture starts to thicken.
8
Pour this mixture over the meat mixture.
9
Bake in 350 degree oven for 45 to 60 minutes or until top is brown.
10
Remove from oven and let sit for 10 minutes before serving.

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Featured Reviews for This Recipe

From: windhorse23

On Jan 3, 2009

I chose this recipe because I'm doing my own private Zaar World Tour. It's hard for me to review, since I only had a taste. My family of 5 men ate it up and had mixed reactions. Overall they seemed to like it, some saying it was "really good" and others so-so. I couldn't find aji panca chiles so I used a combination of other chiles including chipotle as another reviewer suggested. I don't think it really made six servings, and it took a bit longer than the 10 minutes of prep time. I think the sugar could have easily been eliminated in the corn crust. Thanks for posting.

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From: cooks-alot

On Jun 9, 2008

Excellent recipe. seems easy enough. We will use it again. sandy

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From: 2Bleu (Bird&Buddha)

On Jul 22, 2008

I made 1 serving of this for Buddha and he raved about it! My prep was a bit different, I saute'd the meat with the onion and spices all together. I then placed it into our little 5" springorm pan. I processed the corn until it was thick (about 1 minute) so there was no need to heat it to thicken. This made for a very simple meat pie recipe. Buddha loved the sweetness from the corn mixed with the heat of ground Chipolte that I used in lieu of aji panca chile. I was out of olives, but he said it would probably taste great with the olives, and perhaps some chopped jalepeno too. Thanks for a great recipe.