Yield: 6 servings
|1½ pounds||Coarsely ground lean beef|
|1 cup||Onion; chopped|
|1||Dried chile pod; crushed|
|1 teaspoon||Brown sugar|
|¼ teaspoon||Freshly ground black pepper|
|2 cups||Fresh corn|
|½ cup||Tomatoes; chopped|
|10||Black olives; cut in half|
|More black pepper to taste|
|1½ cup||Hot mashed potatoes|
The combination of beef with sugar and raisins may sound a little weird, as well as the olives in the corn mixture but this is a really tasty dish... the flavors DO blend together nicely.
In a heavy skillet, brown the meat. Add the onion and chile; saute with the meat until the onion is limp and translucent. Stir in the raisins, brown sugar, cumin, salt and pepper. Heat thoroughly and set aside.
In a saucepan combine the corn and tomatoes with a little water.
Bring to a boil and simmer 5 min. Add olives, oregano and perhaps some more pepper; simmer another 2 minutes.
Assemble a casserole with a bottom layer of the ground beef mixture; then the corn mixture and top with a layer of mashed potatoes. Pat the potato layer down and smooth it. Sprinkle on the paprika and bake in a 350 degree F oven for 25 min or until the top has browned a bit.
An original recipe by Jim Weller based vaguely on a long ago meal in a Chilean restaurant. The original proper name of the dish is long forgotten.
Submitted By JIM WELLER On 12-11-95