🥩 Meat

Pastel de Choclo - Chilean Beef and Corn Casserole

Name: Pastel de Choclo - Chilean Beef and Corn Casserole
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 1 kg ground beef; 3 onions; 4 garlic cloves; ¼ cups all-purpose flour; 1½ cups beef broth; 1½ tbsp cumin powder; 1 tbsp paprika; 1½ tsp salt; ½ tsp black pepper; 50 g unsalted butter; 1¼ kg frozen corn kernels; ½ tsp salt; ½ cup milk; 10 basil leaves; 2 tbsp cornmeal or semolina; ¼ cups pitted black olives; 2 soft boiled eggs; 2 tbsp raisins; 1 tbsp granulated sugar; ~1 tsp paprika

⏱ 75 min🍽 Serves 8

A classic Chilean homestyle casserole featuring a spiced beef filling topped with a thick corn pudding layer that bakes until lightly caramelised. Hidden pockets of briny olives, sweet raisins, and boiled eggs add delightful surprises throughout.

Adapted from a video by RecipeTin Eats

Watch on YouTube

Ingredients

olive oil2 tbsp
ground beef1 kg
onionslarge, diced3
garlic cloveslarge, finely minced4
all-purpose flour¼ cups
beef broth1½ cups
cumin powder1½ tbsp
paprika1 tbsp
saltfor beef layer1½ tsp
black pepper½ tsp

Steps

1
Heat oil in a large pan over high heat and brown the ground beef, breaking it up as it cooks; remove with a slotted spoon. In the same pan, cook garlic and onion until translucent, then return the beef. Add all the spices and stir well. Sprinkle flour over the mixture, pour in stock, and simmer over medium heat for about 5 minutes until the filling is thick enough to hold its shape on a spoon. Spread it into a baking dish and set aside to cool.
2
Melt butter in a large pot over medium-high heat, add the frozen corn, and cook for about 5 minutes. Add salt, milk, and basil if using, then blend in a food processor until no whole kernels remain. Return the mixture to the pot and stir constantly for about 5 minutes until thickened to a consistency that holds on a spoon.
3
Distribute the egg quarters, chopped olives, and raisins evenly over the cooled beef layer. Spread the corn pudding over the top and smooth it out. Sprinkle with sugar and paprika if desired. Bake at 200°C (180°C fan) for 40–45 minutes until the surface is deeply golden. Let rest for 15 minutes to set before cutting and serving like lasagna.