Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Coarsely ground lean beef |
1 cup | Onion; chopped |
1 \N | Dried chile pod; crushed |
¼ cup | Raisins |
1 teaspoon | Brown sugar |
1 teaspoon | Cumin |
¼ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
2 cups | Fresh corn |
½ cup | Tomatoes; chopped |
10 \N | Black olives; cut in half |
½ teaspoon | Oregano |
\N \N | More black pepper to taste |
1½ cup | Hot mashed potatoes |
1 teaspoon | Paprika |
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