Chilean Minced Corn Casserole
by Editorial Staff
Chilean Minced Meat and Olives Corn Casserole is an unusual dish made from common ingredients, originally from South America. Depending on the ratio of corn and meat parts, it can be served with a side dish or be a self-sufficient dish.
Cook: 1 hour 30 minutes
Servings: 3
Ingredients
- Minced meat (any, we have chicken) – 300 g
- Large onion – 1 pc.
- Garlic – 4 cloves (or to taste)
- Raisins (dried cranberries, cherries, cherries) – a handful (to taste)
- Canned corn – 1 large can
- Olives – to taste
- Milk – 1/3 tablespoon.
- Starch (any) – 2 tbsp
- Vegetable oil – for frying and greasing the mold
- Dried sweet paprika – to taste
- Spicy dried chili – to taste
- Salt to taste
- Ground black pepper – to taste
Directions
- We take 300 g of any minced meat. You can buy ready-made, but we, of course, will make it, of course, from the chicken fillet. 🙂 We put 300 g of processed and chopped chicken fillet in a blender bowl, salt, pepper, and make minced meat. We set aside for now.
- Cut one large onion or two small ones into small cubes. Rub a few cloves of garlic on a fine grater or chop in a convenient way.
- In a frying pan in vegetable oil, fry the minced meat, breaking the lumps, until the excess juice evaporates. After that add the chopped onion.
- And also add raisins to taste. (Instead of raisins, you can take dried cranberries, cherries or cherries. I have cranberries.) We continue to fry to the degree you like.
- Add garlic, sweet paprika to taste, and hot chili to taste into fried minced meat. You can fry for another couple of minutes, or you can put it out under the lid for about 10 minutes. Preheat the oven to 200 degrees.
- Pour a large can of canned corn (no liquid) into the blender bowl, add 1/3 cup milk, and 2 tbsp any starch. Beat until smooth.
- Putting together the casserole. Grease a baking dish (diameter 18-20 cm) with vegetable oil. We spread half of the corn mass on the bottom.
- Put the minced meat on top (the ratio of minced meat and corn can be changed to your taste and serve the casserole with or without a side dish).
- Put olives on top of the minced meat. Their number depends only on your taste. You can cut it into halves or smaller, or you can not cut it at all – put it whole. As you like.
- Put the remaining corn on top. Cover the form with foil and put it in the oven for 30 minutes.
- After half an hour, remove the foil and leave the casserole in the oven for another 15-20 minutes, until golden brown. You can use convection.
- Chilean minced corn casserole with olives is ready.
Bon, appetite and don’t be afraid to experiment!
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