Chilean Beef and Corn Casserole
- 3 cups corn kernels
- 1 cup reduced-fat (2%) milk
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves
- 1/2 teaspoon coarse sea salt, divided
- 1/2 cup raisins
- 1 tablespoon canola oil
- 1 pound top sirloin beef, trimmed and cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 large yellow onion, chopped
- 1 carrot, chopped
- 2 large eggs, hard-boiled, peeled and chopped
Soak raisins in hot water 10 minutes.
Drain well.
Meanwhile, 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, stirring occasionally, until thickened, about 12 minutes.
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 until browned and tender, adding 1/4 cup water halfway through cooking and stirring occasionally to release the browned bits, about 10 minutes.
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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- 3 cups corn kernels
- 1 cup reduced-fat (2%) milk
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves
- 1/2 teaspoon coarse sea salt, divided
- 1/2 cup raisins
- 1 tablespoon canola oil
- 1 pound top sirloin beef, trimmed and cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 large yellow onion, chopped
- 1 carrot, chopped
- 2 large eggs, hard-boiled, peeled and chopped