
By Virginia Babcock
Cheesy Corn and Beef Casserole
This is the Puerto Rican version of Shepherd’s Pie. The corn pudding is sweet, and the beef layer is savory from the onions and olives.
Updated at: Tue, 07 Nov 2023 02:58:05 GMT
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Ingredients
0 servings
Corn Pudding
2 lbfrozen sweet white and yellow baby corn
thawed

1 cupsweetened condensed milk

1 cupevaporated milk

½ cupneutral oil

2eggs
large

2 tspbaking powder

2 tspsalt

2 tspblack pepper

1 tspcayenne

16 ozshredded Monterey Jack cheese
Beef Layer
Instructions
Step 1
Preheat oven to 400.
Step 2
Prepare the corn pudding by pulsing all ingredients except cheese in a food processor. Do not over mix. You want corn kernels to be partially whole for texture. Fold in cheese with a spoon.
Step 3
Brown beef in large, deep skillet. Once brown, remove from skillet and drain grease.
Step 4
In same skillet, heat oil. Sauté onions, garlic, and seasonings until softened. Add beef back to skillet, and then toss in olives and raisins. Heat together for a few minutes.
Step 5
Pour beef mixture into bottom of sprayed casserole dish. Top with corn pudding mix.
Step 6
Bake at 400 for an hour. Broil if necessary to achieve a brown top.
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