Chilean hamburg casserole

Yield: 6 servings

Measure Ingredient
1½ pounds Coarsely ground lean beef
1 cup Onion; chopped
1 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 Black olives; cut in half
½ teaspoon Oregano
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

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