Delicious Pastel De Choclo

Meatalicious! This is like a protein shake in a casserole dish.

I made this!

• 2 cups chopped onion (I use 2 large onions)
• 2 tablespoons vegetable oil
  
• 1-1/2 pounds ground beef
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried basil
• Salt and freshly ground pepper to taste
• 2 boneless chicken breasts
• 1/2 cup black olives, pits removed, halved
• 1/2 cup raisins
• 4 hard boiled eggs, sliced
• 1 big bag frozen corn, thawed and well drained
• 2 tablespoons butter
• 1/2 cup milk
• 1 egg (not cooked)
• 2 tablespoons icing sugar
• 1 tsp chili flakes

Heat 1 tablespoon oil in skillet on medium heat.  Add onions and
cook until translucent, about five minutes.

Add beef, cumin, paprika, salt and pepper to taste.

Cook until meat is browned.

Spread mixture over bottom of a casserole dish.

Season chicken breast with salt, pepper, and 1 tsp cumin. Fry in
skillet in remaining oil until browned (note: I boil the chicken
while I'm doing the meat.)

Pull chicken into strips/ bite size pieces.

Place over beef.  Sprinkle over olives and raisins.

Arrange egg slices on top.

Preheat oven to 400 F.

Grind corn in the food processor until rough
in texture leaving some large and some small pieces.

Melt butter  in a large saucepan.

Add corn, basil, and milk. Bring to boil, stirring.

Reduce heat to low and simmer stirring frequently
for 5 minutes.

Stir in egg and cook 1 more minute.

Spread corn mixture evenly over the meat.

Sprinkle with powdered sugar and chili flakes.

Bake for 35-40 minutes until the crust is golden brown.

There is an acidic chilean salad Jeff's mom serves with this.

It's basically sliced onion (put in a colander and salt, then let drain),
tomato and cilantro.  Squeeze some lemon juice on and Bob's
your uncle.