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CORN AND MEAT PIE (PASTEL DE CHOCLO)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 pkgs (16 oz each) frozen whole kernel corn, thawed
  • 1/2 cup Egg Beaters® Original
  • 1/4 2% cup reduced fat
  • 1/4 cup Parkay® Original Spread-tub
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 80% lean pound ground chuck beef
  • 2 tablespoons finely chopped garlic
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
  • 2 tablespoons chopped green olives
DIRECTIONS

Preheat oven to 400°F. Spray 8x8-inch baking dish with cooking spray; set aside. Place corn, Egg Beaters and milk in blender container; puree until smooth.

Melt Parkay in large skillet over medium heat. Add corn mixture and simmer 5 to 7 minutes or until mixture thickens slightly, stirring frequently. Season mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Meanwhile, spray second skillet with cooking spray; heat over medium-high heat. Add beef and garlic; cook 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain; return to skillet. Add drained tomatoes, olives and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to meat mixture.

Spread half of corn mixture in baking dish. Top with meat mixture and remaining corn mixture. Bake, uncovered, 20 minutes or until set.