My tasty Pastel de Choclo is made with all of the fantastic flavors of this traditional casserole dish from Chile! Creamy corn pudding sandwiches layers of seasoned ground beef, chicken, hard-boiled eggs, olives, and raisins and is then baked to caramelized corn perfection!
The amazing flavors of this traditional Chilean casserole are layered and baked to perfection!
Pastel de Choclo Recipe {Chilean Ground Beef & Corn Casserole}
This hearty comfort food dish is a classic South American dish from Chile. The meaty mince filling is baked between layers of a creamed sweet corn pudding that bakes up so that the bottom layer of corn is a wonderful, crispy consistency to contrast with the creamy fillings!
I have to advocate the use of raisins in your pastel de choclo. If you have never tried a Latin dish with raisins included, you’re missing out!
My whole family was wondering whether or not the inclusion of hard-boiled eggs and raisins was a good idea, but I assured them that this traditional combination would be fantastic! The slight sweetness of the corn topping and little bits of raisins in the filling make this a family-approved recipe!!
What Is Pastel de Choclo
While pastel de choclo translates to ‘corn cake’ or ‘corn pie’ in English but it is best described as a relative to our American cottage pie, hamburger pie, or more closely to the tamale pie. This South American ground beef and corn pudding casserole is such an iconic dish from Chile that it could literally be called the ‘Chilean national dish‘ along with the Chilean empanada.
Pastel de choclo is usually eaten in the summertime. In the countryside, it is frequently still assembled in a shallow clay bowl and then baked in a wood-fired oven.
How To Make Pastel de Choclo
Your pastel de choclo can be baked in a casserole dish, a 9 x 13 baking pan, or individual ramekins. The ramekins are a super way to serve this beefy dish, as everyone can get an equal portion of the crisped sweet corn pudding!
To get started lightly grease your baking dish with olive oil or the fat that has been drained off after browning the ground beef. Preheat your oven to 350ºF ( 175ºC ) and gather the following ingredients:
- Mince Filling ( or ‘pino’ ) – the minced meat filling includes browned ground beef, sauteed onion, and garlic that is seasoned with cumin, paprika, salt, and pepper. For a truly authentic flavor, you can buy merkén ( also found as merquén or Mapuche style seasoning ). Merkén is a smoked chili pepper seasoning available as a ground spice. This is a traditional spice that is used in Chile’s Mapuche cuisine that can be combined with your minced beef filling, the sweet corn pudding, or both!
- Sweet Corn Pudding – The sweet corn pudding is the ‘choclo’ portion of this recipe. The Andean choclo used in Chile is a large form of corn, similar to hominy, that is not quite as sweet as our sweet corn here in the states. The choclo has a great starchy texture that caramelizes into an amazing top and bottom crust! If you want to use authentic choclo in the recipe, look for it in a Latin market. I’m using canned sweet corn ( frozen works too ) and adding cornmeal to get a similar consistency to the choclo usually used. Combine the corn, heavy cream or milk, cornmeal, and softened butter to make your sweet corn pudding layers.
- Chicken Breast – I really prefer pulled rotisserie chicken meat for this, but a pan-seared or boiled chicken breast works just as easily. Dice the cooked chicken meat up for layering.
- Eggs – 3 to 4 large hard-boiled eggs are also added into the layers. They can be cut into halves, wedges, or chopped up.
- Raisins – My favorite raisins in this beefy casserole are golden raisins or ‘sultanas’ but your normal variety of raisins will do. Be sure to soak the raisins in warm water while preparing your casserole components.
- Olives – I used black olives in what you see here, although kalamata olives are my favorite!
Once you’ve gathered all of your ingredients, you’re ready to get started! Cook the meat mince, puree the corn, and assemble this heavenly dish!
Cook the Mince Filling
- Heat a large skillet or non-stick frying pan with one tablespoon of olive oil to medium-high heat. Add the diced onion and minced garlic and saute for 1 – 2 minutes, or until fragrant.
- Once your onion is sauteed, add the ground beef and allow to cook for about 5 minutes before breaking the ground beef up. Break apart the meat, and continue to brown until the beef is mostly browned ( a little pink is OK as the beef will continue to cook in the casserole ).
- Drain the grease from the browned ground beef and add seasoning ( cumin, paprika, salt, and pepper ). Set aside.
Make the Corn Pudding
- Combine drained or thawed corn, heavy cream, cornmeal, and butter in a food processor or blender. *The butter can also be melted in a frying pan before adding the corn mixture to cook.
- Pulse until the corn mixture gets a rough consistency, but not so much that the corn is fully puréed. Fresh, chopped basil can be added to the mixture, or later after assembling the casserole.
- Transfer the pureed corn mixture into a large skillet or non-stick frying pan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
Assemble the Pastel de Choclo Chileno
- Place about 1/3 of the corn pudding in your greased baking dish to make a bottom layer for the casserole.
- Layer the seasoned ground beef mixture over the first layer of corn and top it with your hard-boiled eggs.
- Add the cooked chicken breast meat, olives, and drained soaked raisins over the beef layer.
- Top off the casserole with your remaining 2/3 of the corn mixture, add the chopped fresh basil if you didn’t add to the corn pudding earlier, and sprinkle some sugar over the top of your dish.
- Bake at 350ºF ( 175ºC ) for 30 – 35 minutes, or until golden on top and bubbling around the edges. Switch your oven to broil and brown the top corn layer for 3 – 4 minutes once heated.
- Remove your casserole from the oven and allow to cool for 5 – 10 minutes before serving.
Serve with salsa verde, ensilada chilena ( tomato and onion salad ), pico de gallo, pebre sauce, or humitas ( corn tamale ).
More Hearty Recipes Using Ground Beef
Pastel de Choclo
Ingredients
Minced Meat Filling
- 1 Tbsp olive oil (extra virgin)
- 1 large yellow onion (or white onion)
- 1 Tbsp garlic (minced)
- 1.5 lbs ground beef (80% or leaner)
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp each, salt & pepper
Sweet Corn Crust Layers
- 45 oz sweet corn (canned, drained - 3 15 ounce cans)
- 1 cup heavy cream (or half & half)
- 1/2 cup cornmeal
- 2 Tbsp butter (softened, at room temperature)
- 1/2 Tbsp basil (fresh, chopped)
- 1 tsp salt
Pastel de Choclo Layers
- 6 oz chicken breast (one chicken breast)
- 4 hard-boiled eggs
- 8 oz olives (1/2 of a 15-ounce can of black olives - or a generous 1/2 cup of kalamata olives)
- 1/2 cup raisins
- sugar (sprinkled on top)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and lightly coat your baking dish with oil or non-stick cooking spray. I am using a 2.5-quart casserole dish, but a 9 x 13 baking pan works too.
- While your onions are cooking, soak the raisins. Place them into a small bowl and cover with warm water. Allow the raisins to soak while you prepare the meat filling and sweet corn layers.
Minced Meat Filling
- In a large skillet or non-stick frying pan, heat the olive oil to medium-high heat. Add the diced onion and minced garlic, saute for 1-2 minutes, or until fragrant. *You can cook until the onion reaches your desired level of tenderness as well.
- Add the ground beef to the sauteed onions and garlic. Move the onion and garlic to the sides and add the ground beef. Brown the ground beef for 5 minutes without breaking it apart, then break up the meat and continue to cook until browned. Drain off the grease.
- Add the seasoning (paprika, cumin, salt, and pepper), Stir to combine and set aside.
Sweet Corn Crust Layers
- In the bowl of your food processor, add the drained sweet corn, heavy cream, butter, cornmeal, and salt.
- Pulse your food processor until the corn mixture reaches a coarse pureed appearance, but is not smooth.
- Transfer the pureed creamed corn to a large skillet or frying pan and cook over medium-high heat until a boil is reached. Reduce the heat and cook at a simmer for 5 minutes. Remove from heat.
Assemble the Pastel de Choclo
- Grease the bottom of the baking dish with a light coating of non-stick cooking spray or olive oil. *I use the grease from my cooked meat.
- Place the first 1/3 portion of your corn mixture into the bottom of your greased baking dish.
- Layer the seasoned beef over the bottom layer of corn. Top with halved or chopped hard-boiled eggs.
- Add the cooked chicken breast meat, soaked raisins, and olives.
- Add the remaining 2/3 of the sweet corn mixture. Top with chopped basil and sprinkle with sugar.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until lightly golden on the top and bubbling around the edges. Finish browning the top corn layer by turning your oven to broil. Remove from the oven when golden brown and allow to sit for 5-10 minutes before serving.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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