Chilean Pastel de Choclo with Beef and Creamy Corn Topping

1. 1

   Heat olive oil in a skillet over medium heat and sauté the onion and bell pepper until soft.

2. 2

   Add ground beef to the skillet, seasoning with cumin, paprika, salt, and pepper; cook until browned.

3. 3

   Stir in black olives, then remove the skillet from heat and let it cool slightly.

4. 4

   In a blender, combine corn kernels and milk; blend until smooth for the creamy topping.

5. 5

   In a bowl, mix the corn puree with beaten eggs and season with salt.

6. 6

   In a baking dish, layer the beef mixture and pour the corn topping over it evenly.

7. 7

   Sprinkle grated cheese on top and bake in a preheated oven at 375°F for 30 minutes.

8. 8

   Remove from oven, let it cool for 5 minutes, then serve warm.

Per serving