How to make Pastel De Choclo Chilean Beef and Corn Casserole

Gather the ingredients.

Sauté the onions in the vegetable oil until soft and translucent—5 minutes.

Add the ground beef, cumin, 1 teaspoon salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.

Place the corn kernels in a food processor or blender with 1/4 cup milk. Process for 1 to 2 minutes, until the corn is blended and appears creamy.

Melt 1/4 cup of butter in a large saucepan. Add 1 teaspoon salt, sugar, and the blended corn mixture.

Add the remaining 3/4 cup milk and simmer, constantly stirring, until the mixture thickens—about 5 to 10 minutes.

Remove from heat and stir in the chopped fresh basil. Preheat oven to 375 F.

Drain the liquid from the browned beef mixture.

Place the ground beef mixture in the bottom of a 3- to 4-quart casserole dish.

Sprinkle the raisins, olives, and hardboiled eggs over the beef, then layer the chicken on top.

Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle some sugar on top.

Bake the casserole in the oven for 30 to 45 minutes, until the filling is bubbling hot and the corn mixture is golden brown.

Serve warm.

Equipment Needed

Allergens