Pastel de Choclo (Chilean Corn Casserole) - Egg-Free

Ingredients

• 1.5 lb Ground beef
• 1 large Chopped onion
• 3 cloves Minced garlic
• 0.5 cup Raisins
• 0.5 cup Black olives
• 1 cup Beef broth
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Frozen corn kernels
• 1 cup Milk
• 2 tablespoons Cornstarch
• 2 tablespoons Sugar
• 2 tablespoons Butter

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. 3Add onion and garlic and cook until softened, about 5 minutes.
4. 4Stir in raisins, olives, beef broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
5. 5In a blender, combine corn kernels, milk, cornstarch, sugar and butter. Blend until smooth.
6. 6Pour the meat mixture into a baking dish.
7. 7Pour the corn mixture over the meat mixture.
8. 8Bake for 45 minutes, or until the topping is golden brown.
9. 9Let it cool slightly before serving.

Substitutions

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