-
1
Preheat oven to 450.
-
2
In a 10- to 12-inch nonstick frying pan over high heat, combine beef and olive oil; break beef into chunks and stir often until no longer pink in center and liquid evaporates, 7 to 10 minutes.
-
3
Meanwhile, in a small bowl, cover raisins with hot tap water and let stand until softened, about 5 minutes.
-
4
Drain.
-
5
With a slotted spoon, transfer beef to a bowl.
-
6
To drippings, add onion and garlic.
-
7
Stir often on high heat until onion is lightly browned, 6 to 8 minutes.
-
8
Add raisins, olives, paprika, cumin, beef, and 3 tablespoons water; stir over medium heat to mingle flavors, 3 to 4 minutes.
-
9
Add salt and pepper to taste.
-
10
Spoon mixture into 4 individual casseroles (2- to 2 1/2-cup size).
-
11
Cut eggs in half lengthwise.
-
12
Lay equal portions of chicken over beef, and push egg halves into casseroles, making mixture level.
-
13
In a food processor, whirl corn, 1/2 teaspoon pepper, and cream until coarsely pureed.
-
14
Rinse and dry frying pan, then pour corn mixture into pan.
-
15
Stirring on high heat, bring to bubbling, then reduce heat and, stirring often, simmer until darker yellow and drier, 5 to 7 minutes.
-
16
Spoon corn mixture equally over beef, chicken, and eggs and spread level.
-
17
Set casseroles on a baking sheet.
-
18
Bake, uncovered, set on a rack positioned so tops are about 4 inches from broiler, until hot in center, 13 to 16 minutes.
-
19
Turn heat to broil (heat may not come on right away) and brown crusts, 3 to 4 minutes more after broiler is hot.
