Chilean Beef and Corn Casserole

Chilean Beef and Corn Casserole

Recipe Rating: 3.25407
Serves 6
Inspired by the Chilean casserole pastel de choclo, this dish combines spiced beef and tender onions and is topped with a creamy corn and basil mixture. Inspired by Whole Planet Foundation® microcredit client recipes. 
  • 3 cups corn kernels
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves
  • 1/2 teaspoon coarse sea salt, divided
  • 1/2 cup raisins
  • 1 tablespoon expeller-pressed canola oil
  • 1 pound top sirloin beef, trimmed and cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 2 large eggs, hard-cooked, peeled and chopped
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Combine corn, milk, cream, basil and 1/4 teaspoon of the salt in a blender and process just until lightly blended. Transfer mixture to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer about 12 minutes or until thickened, stirring occasionally.  

Soak raisins in hot water 10 minutes. Drain well.  

Meanwhile, in a large skillet, heat oil over medium-high heat. Add beef, cumin and remaining 1/4 teaspoon salt and cook until browned, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add onion and carrot to the skillet and cook about 10 minutes or until browned and tender, adding 1/4 cup water halfway through cooking and stirring occasionally to release the browned bits.  

Preheat the oven to 400°F. Spread beef in an 8x8-inch baking dish. Top with onion mixture, eggs and raisins. Pour corn batter on top and spread evenly. Bake 25 minutes. Increase oven temperature to broil and broil about 5 minutes or until top is until golden brown.
Nutritional Info: 
Per Serving: 360 calories (150 from fat), 17g total fat, 7g saturated fat, 140mg cholesterol, 270mg sodium, 30g carbohydrates, (3 g dietary fiber, 18g sugar), 24g protein.
Special Diets: 

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