Pastel de Choclo (Corn Casserole) with Gluten-Free Topping

Ingredients

• 1 lb Ground Beef
• 1 cup Diced Onion
• 2 cloves Minced Garlic
• 3 large Hard-Boiled Eggs
• 0.5 cup Raisins
• 0.5 cup Black Olives
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 4 cups Frozen Corn
• 1 cup Almond Milk
• 2 tbsp Tapioca Starch
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large skillet, heat olive oil over medium heat. Add onion and cook until softened.
3. 3Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. 4Stir in garlic, cumin, and paprika. Cook for 1 minute more.
5. 5Add chopped hard-boiled eggs, raisins, and olives to the skillet. Season with salt and pepper to taste.
6. 6In a blender or food processor, combine frozen corn, almond milk, and tapioca starch. Blend until smooth and creamy.
7. 7Pour the ground beef mixture into a baking dish. Top with the corn mixture.
8. 8Bake for 40-45 minutes, or until the topping is golden brown.
9. 9Let cool slightly before serving.

Substitutions

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