Pastel De Choclo (chilean Corn & Meat Pie)

-CORN TOPPING-
1/2 tb Canola oil
1/8 ts Paprika
1 md Onion; finely chopped
16 oz Corn kernels; thawed
1/2 c Milk, non-fat
3/4 ts Cumin, ground
1/4 ts Salt
1/4 ts Black pepper

1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable
spray; place over medium heat until hot. Cook chicken breast 2
minutes on each side. Remove from skillet, set aside.

2. Put beef in same skillet; cook, stirring constantly, until no
longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of
mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch
baking dish. Cut cooked chicken breast into quarters; place 1 quarter
on top of meat in each bowl.

3. Combine oil and paprika in same skillet; place over medium heat
until hot. Add onion and cook, stirring frequently, until soft and
translucent, about 5 minutes. While onion is cooking, combine thawed
corn, milk, cumin, salt and pepper in food processor; puree.

4. Add pureed corn mixture to cooked onion in skillet; mix well.
Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of
each bowl of meat. Bake until bubbly and nicely browned, 35 to 40
minutes.