A heartwarming Chilean dish featuring layers of spiced beef, savory vegetables, and a sweet corn topping, this casserole is perfect for a special dinner.
Preheat your oven to 375°F (190°C).
In a large skillet, heat some oil over medium heat and sauté the chopped onion and garlic until transparent.
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
Stir in the cumin, paprika, oregano, salt, and black pepper; mix well.
Add the black olives, hard-boiled eggs, and bell pepper. Mix to combine and cook for a few more minutes until everything is heated through. Remove from heat.
In a separate pot, combine the corn kernels, milk, butter, sugar, and nutmeg. Cook for about 5-7 minutes over medium heat, stirring until the mixture is well combined and slightly thickened. Mash lightly with a fork for a creamy texture, but don't over-mash it.
Once the corn mixture is ready, layer half of it on the bottom of a greased baking dish. Spread the beef mixture over the corn layer.
Top the beef with the remaining corn mixture and sprinkle the grated cheese evenly over the top.
Bake in the preheated oven for about 30-35 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let it cool slightly before serving.
Tell us your preferences and we will create a personalized Chilean Beef Casserole (Pastel de Choclo) for you