Choclo Beef and Chicken Pie

Choclo Beef and Chicken Pie

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15 min.
70 min.
4 to 6 servings

This tasty Choclo (Corn) Beef and Chicken Pie is popular in South America. Raisins and olives add extra zest to this dish. Perfect for any occasion.


  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive or vegetable oil, divided
  • 1 pound ground beef
  • 2 medium onions, chopped, divided
  • 1/2 cup raisins
  • 1/4 cup chopped ripe olives
  • 4 MAGGI Beef Flavor Bouillon Cubes, crumbled
  • 1 pound boneless, skinless chicken breast halves or thighs, cut into bite-size pieces
  • 1 package (16 ounces) frozen whole-kernel corn, thawed
  • 1 cup milk
  • 1 tablespoon powdered sugar
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PREHEAT oven to 400° F.


COMBINE cumin, salt and pepper in small bowl.


HEAT 1 tablespoon oil in large skillet over medium-high heat.
Add beef and 1 cup onion; cook, stirring occasionally, until beef is no longer pink. Drain. Stir in raisins, olives and bouillon; cook, stirring occasionally, for 2 minutes or until flavors are blended. Spoon into 2 1/2- or 3-quart casserole.

SEASON chicken with 1/2 teaspoon seasoning blend. Heat 1 tablespoon
oil in large skillet. Add chicken; cook, stirring occasionally, for 3 minutes or until no longer pink. Spoon over meat mixture.

PLACE corn, milk and remaining seasoning blend in blender or food processor; cover. Blend until almost smooth. Heat remaining oil in large skillet over medium-high heat. Add remaining onion; cook, stirring occasionally, for 5 minutes or until onion is tender. Add corn mixture. Reduce heat to medium-low; cook for 1 minute. Spoon over chicken mixture. Sprinkle with sugar.

BAKE, uncovered, for 35 to 40 minutes or until top is lightly browned.

SERVE over lettuce leaves and tomato slices, if desired.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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