Pastel de Choclo (Corn Casserole) with Gluten-Free Topping
A savory Chilean corn casserole with a flavorful ground beef filling, topped with a creamy, gluten-free corn mixture.
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Ingredients
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large skillet, heat olive oil over medium heat. Add onion and cook until softened.
- 3Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 4Stir in garlic, cumin, and paprika. Cook for 1 minute more.
- 5Add chopped hard-boiled eggs, raisins, and olives to the skillet. Season with salt and pepper to taste.
- 6In a blender or food processor, combine frozen corn, almond milk, and tapioca starch. Blend until smooth and creamy.
- 7Pour the ground beef mixture into a baking dish. Top with the corn mixture.
- 8Bake for 40-45 minutes, or until the topping is golden brown.
- 9Let cool slightly before serving.
Substitutions
Milk → Almond Milk
Wheat Flour → Tapioca Starch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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