Chilean Beef and Corn Casserole - Pastel de Choclo

This beef and corn casserole is very popular dish in Chile, where it's known as pastel de choclo. Lots of different flavors - beef and onions, raisins, olives, roasted chicken - go into the body of the casserole, and the whole thing is topped off with a thick layer of creamed corn. The creamed corn caramelizes in the oven, and the result is a delicious salty/sweet combination that's reminiscent of shepherd's pie. The following recipe has been "Americanized" in that the olives are chopped and not just inserted pit and all. The corn that we have in the United States is more tender and sweeter than what they have here. I have tried this with some frozen corn that I found here, but I don't like it with the fresh corn which is more like field corn that we fed the cows. How do you like the combination of olives, boiled eggs, and raisins again? It's not just in the empanadas. Hope you enjoy another taste of Chile.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients:

• 3-4 medium onions, chopped
• 3 tablespoons vegetable oil
• 1.5 pounds of ground beef
• 2 teaspoons cumin
• 2 teaspoons salt
• 1/2 teaspoon ground pepper
• 3 cups corn kernels (fresh or frozen)
• 1 cup whole milk
• 1/4 cup butter
• 1 tablespoon sugar
• 2 tablespoons finely chopped basil
• 1/2 cup raisins
• 1/3 cup chopped black olives
• 3 hard boiled eggs, chopped
• 1 cup shredded roasted chicken
• 2-3 tablespoons powdered sugar

Preparation:

1. Sauté the onions in the vegetable oil until soft and translucent, 5 minutes.
2. 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.
3. Place the corn kernels in a food processor or blender with 1/4 cup milk. Process for 1 to 2 minutes, until corn is blended and appears creamy.
4. Melt 1/4 cup butter in a pan, and add 1 teaspoon salt, 1 tablespoon sugar, and the corn mixture. Add the remaining 3/4 cup milk and simmer, stirring, until mixture thickens, about 5 to 10 minutes. Add the chopped basil and remove from heat.
5. Preheat oven to 375 degrees.
6. Drain the liquid from the browned beef mixture. Place the ground beef mixture in the bottom of a 3-4 quart casserole dish. Sprinkle raisins, olives, and hardboiled eggs over the beef, then layer the chicken on top.
7. Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle the powdered sugar on top.
8. Bake in the oven for 30 minutes, until the corn mixture is golden brown.
9. Serve warm.