Description
A savory and hearty Chilean Corn and Beef Casserole that combines ground beef, black beans, and corn, topped with a cheesy cornmeal layer.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 large eggs
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, brown the ground beef over medium heat and drain any excess fat.
- Add the diced onion and minced garlic to the skillet, sautéing until the onion is soft and translucent (about 5 minutes).
- Mix in the ground cumin, smoked paprika, black beans, diced tomatoes, and corn, cooking together for another 5 minutes before removing from heat.
- In a separate mixing bowl, combine the milk, eggs, cornmeal, baking powder, sea salt, and black pepper, whisking until smooth.
- Pour half of the cornmeal mixture into the prepared baking dish, spreading it evenly across the bottom.
- Layer the beef and vegetable mixture on top, followed by a sprinkle of shredded cheddar cheese.
- Pour the remaining cornmeal mixture over the entire dish, smoothing it out gently.
- Bake the casserole for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for about 10 minutes before slicing into portions. Top with fresh cilantro if desired.
Notes
- For a spicier version, consider adding jalapeños or chili powder.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Chilean
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Chilean Corn and Beef Casserole, Savory Corn and Beef Bake