South American Casserole With A North American Twist Recipes

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SOUTH AMERICAN CHICKEN CASSEROLE RECIPE - (4.6/5)



South American Chicken Casserole Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, chopped
2 pounds rotisserie chicken,taken off the bone and shredded (about 2 cups)
1/4 cup raisins
5 green olives with pimentos, cut into quarters
2 hardboiled eggs, chopped
1 teaspoon paprika
1/4 teaspoon ground cumin
1 pinch cinnamon
3 cups fresh corn kernels
1/2 cup 2 percent reduced-fat milk
2 pinches sugar, for topping

Steps:

  • Preheat the oven to 350F. Heat olive oil in a large sauté pan. Add onion and cook over medium heat until translucent and soft. Add chicken, raisins, green olives, chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole. Place corn kernels in a blender jar. Add milk and purée. Spread over chicken mixture. Sprinkle top with sugar. Bake 30 to 35 min. Then, if you really want to take the South American Chicken Casserole over the top, you can place the casserole under the broiler for 1 to 3 minutes, to caramelize the sugar.

SOUTH AMERICAN CASSEROLE (WITH A NORTH AMERICAN TWIST)



South American Casserole (With a North American Twist) image

This dish is a quick version of the South American hallacas, which is a cornmeal dough wrapped around a spicy meat mixture. This version adds a little Tex-Mex taste to the dish.

Provided by JackieOhNo

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) package corn muffin mix
1 1/4 lbs ground pork or 1 1/4 lbs ground beef
1 medium onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (3/4 cup)
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon garlic powder
1/2 cup raisins

Steps:

  • Preheat the oven to 350 degrees. In a medium bowl, prepare the corn muffin mix according to the package directions, but do not bake; set aside the batter.
  • In a large skillet, saute the ground meat and drain well, reserving 2 T. of the drippings in the pan. Saute the onion and green pepper in the drippings over medium heat for about 4-5 minutes, or until soft. Return the drained meat to the pan and add the soup, garlic powder, and raisins; mix well.
  • Pour the mixture into an 8-inch-square baking dish that has been coated with nonstick vegetable spray. Spread the corn muffin mixture evenly over the meat mixture. Bake for 30 minutes or until the muffin topping is firm.

Nutrition Facts : Calories 745.1, Fat 38, SaturatedFat 13.2, Cholesterol 103.5, Sodium 871.9, Carbohydrate 71, Fiber 6.5, Sugar 31.1, Protein 30.7

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