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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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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