Chilean Corn and Beef Casserole Recipe
Ingredients
– 450 g ground beef
– 1 onion, diced
– 1 cup corn kernels (fresh or frozen)
– 400 g canned tomatoes, diced
– 1 tsp paprika
– 1 tsp cumin
– 2 cups cornmeal
– 5 cups water
– 2 tbsp butter
– 1 cup milk
Method
1. Start by heating a large pan over medium heat. Add the diced onion and cook until it becomes soft. Then, stir in the ground beef and cook until browned.
2. Mix in the canned tomatoes, corn, paprika, and cumin. Allow the mixture to simmer for about 10 minutes until the flavors blend.
3. In another pot, bring the water to a boil. Gradually mix in the cornmeal, stirring constantly to prevent lumps. Cook for about 5 minutes until thickened. Remove from heat and stir in the butter and milk.
4. Preheat the oven to 180°C. In a baking dish, layer the beef mixture on the bottom. Spoon the cornmeal mixture over the top, spreading it evenly.
5. Bake in the oven for 30 minutes or until the top is golden brown. Let it cool slightly before serving.
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