Pastel de Choclo (Chilean Beef & Corn Casserole)

Name: Pastel de Choclo (Chilean Beef & Corn Casserole)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 people
Ingredients: 2 lbs ground beef; 3 onions; 2 garlic cloves; 2 tsp paprika; 2 tsp cumin; 1 ½ tsp salt; 2 Tbsp unsalted butter; 12 c (roughly 3 lbs) sweet corn; 1 ¼ c milk; ¼ c cornmeal; 2 tsp basil; 1 tsp salt; ¾ c black olives; ½ c raisins; 4 hard boiled eggs; granulated sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
6 people
Course
Dinner
Cuisine
South American

Pastel de Choclo (Chilean Beef & Corn Casserole)

John House

Report

Pastel de Choclo is a comforting recipe for a Chilean beef and corn casserole. With a wonderful combination of flavors and classic South American ingredients, it is the perfect dinner dish for fall and beyond.Yield: 1 (9x13) pan

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

For The Meat

2 lbs ground beef, 85-90% lean
3 onions, diced
2 garlic cloves, minced
2 tsp paprika
2 tsp cumin
1 ½ tsp salt

For The Corn “Crust”

2 Tbsp unsalted butter
12 c (roughly 3 lbs) sweet corn, thawed if frozen
1 ¼ c milk
¼ c cornmeal
2 tsp basil
1 tsp salt

Putting It Together

¾ c black olives, whole
½ c raisins
4 hard boiled eggs, peeled and chopped
granulated sugar (to top)

Add to Shopping List

Instructions

Preheat your oven to 350F.

For The Meat

In an extra large skillet, saute the beef with the onions over medium high heat, until the meat is browned, 10 min.
Add the garlic, paprika, cumin, and salt. Mix well. Cook for an additional 3-5 minutes, until most of the juices have reduced. Remove from the heat.

For The Corn “Crust”

Melt the butter in a gallon soup pot.
Working in batches as your blender allows, place the corn, milk, cornmeal, basil, and salt into the blender and pulse until the corn is pureed, but not smooth. Pour the pureed corn mixture into the pot with the melted butter.
Bring the corn puree mixture to a boil over medium high heat. Simmer for 5 minutes, stirring constantly. After 5 minutes, remove the corn from heat.

Putting It All Together

Cover the bottom of a greased 9x13 baking dish with a thin layer of the corn mixture.
Top the corn with all of the beef mixture.
Then, evenly distribute the black olives, raisins, and eggs over the beef.
Spoon the remaining corn mixture over top.
Lightly sprinkle granulated sugar over the corn.
Bake the dish for 30 minutes, until bubbly around the edges. Then, turn the heat to broil, and broil until top is golden brown.
Remove the dish from the oven and let it stand for 10 minutes before servings.