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Chilean Beef and Corn Casserole


Inspired by the Chilean casserole pastel de choclo, this dish combines spiced beef and tender onions and is topped with a creamy corn and basil mixture. Inspired by Whole Planet Foundation® microcredit client recipes.


3 c corn kernels
1 c milk
1/2 c heavy cream
1/4 c fresh basil leaves
1/2 tsp coarse sea salt, divided
1/2 c raisins
1 tbsp expeller-pressed canola oil
1 lbs top sirloin beef, trimmed and cubed
1 tsp ground cumin
1 onion, chopped
1 carrot, chopped

  1. Combine corn, milk, cream, basil and 1/4 teaspoon of the salt in a blender and process just until lightly blended. Transfer mixture to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer about 12 minutes or until thickened, stirring occasionally.
  2. Soak raisins in hot water 10 minutes. Drain well.
  3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add beef, cumin and remaining 1/4 teaspoon salt and cook until browned, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add onion and carrot to the skillet and cook about 10 minutes or until browned and tender, adding 1/4 cup water halfway through cooking and stirring occasionally to release the browned bits.
  4. Preheat the oven to 400┬░F. Spread beef in an 8x8-inch baking dish. Top with onion mixture, eggs and raisins. Pour corn batter on top and spread evenly. Bake 25 minutes. Increase oven temperature to broil and broil about 5 minutes or until top is until golden brown.



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