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Chilean Beef and Corn Casserole - Pastel de Choclo

User Rating 3 Star Rating (2 Reviews)


Chilean Beef and Corn Casserole - Pastel de Choclo
This beef and corn casserole is very popular dish in Chile, where it's known as pastel de choclo. Lots of different flavors - beef and onions, raisins, olives, roasted chicken - go into the body of the casserole, and the whole thing is topped off with a thick layer of creamed corn. The creamed corn caramelizes in the oven, and the result is a delicious salty/sweet combination that's reminiscent of shepherd's pie, but better (in my opinion). This is great comfort food.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


  • 3-4 medium onions, chopped
  • 3 tablespoons vegetable oil
  • 1.5 pounds of ground beef
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 3 cups corn kernels (fresh or frozen)
  • 1 cup whole milk
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 2 tablespoons finely chopped basil
  • 1/2 cup raisins
  • 1/3 cup chopped black olives
  • 3 hard boiled eggs, chopped
  • 1 cup shredded roasted chicken
  • 2-3 tablespoons powdered sugar


  1. Sauté the onions in the vegetable oil until soft and translucent, 5 minutes.

  2. Add the ground beef, cumin, 1 teaspoon salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.

  3. Place the corn kernels in a food processor or blender with 1/4 cup milk. Process for 1 to 2 minutes, until corn is blended and appears creamy.

  4. Melt 1/4 cup butter in a pan, and add 1 teaspoon salt, 1 tablespoon sugar, and the corn mixture. Add the remaining 3/4 cup milk and simmer, stirring, until mixture thickens, about 5 to 10 minutes. Add the chopped basil and remove from heat.

  5. Preheat oven to 375 degrees.

  6. Drain the liquid from the browned beef mixture. Place the ground beef mixture in the bottom of a 3-4 quart casserole dish. Sprinkle raisins, olives, and hardboiled eggs over the beef, then layer the chicken on top.

  7. Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle the powdered sugar on top.

  8. Bake in the oven for 30 minutes, until the corn mixture is golden brown.

  9. Serve warm.

User Reviews

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 5 out of 5
Response..., Member southamericanfood

You are right - it is more traditional to halve the eggs and keep the olives whole. About the corn topping, I've had it both ways and I like it with the creamed corn, which bakes and gets a kind of crunchy layer with a creamy inside. I would love to publish your recipe for a more traditional version of this dish, or link to it.. Thank you for your comment, Marian

20 out of 21 people found this helpful.

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