4
Servings
Prep Time
15 Min
Cook Time
55 Min
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 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
  • 3 MAGGI Beef Flavor Bouillon Cubes, crumbled
  • WHERE TO BUY
  • 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
Step 1
<b>PREHEAT</b> oven to 400° F. <br><br> <b>COMBINE</b> cumin, salt and pepper in small bowl.<br><br><b>HEAT</b> <i>1 tablespoon</i> oil in large skillet over medium-high heat. Add beef and <i>1 cup</i> 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.<br><br><b>SEASON</b> chicken with 1/2 teaspoon seasoning blend. Heat <i>1 tablespoon</i> oil in large skillet. Add chicken; cook, stirring occasionally, for 3 minutes or until no longer pink. Spoon over meat mixture.<br><br><b>PLACE</b> corn, milk and remaining seasoning blend in blender or food processor; cover. Blend until almost smooth. Heat <i>remaining</i> oil in large skillet over medium-high heat. Add <i>remaining</i> 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.<br><br><b>BAKE</b>, uncovered, for 35 to 40 minutes or until top is lightly browned.<br><br><b>SERVE</b> over lettuce leaves and tomato slices, if desired.

Nutrition Information

712.71 Kcal

  • protein

    51.66 Grams

  • carbohydrates

    46.93 Grams

  • sodium

    1184.71 Milligrams

  • fat

    36.59 Grams

  • saturedfat

    11.41 Grams