Cheesy Corn and Beef Casserole

Name: Cheesy Corn and Beef Casserole
Cuisine: American
Ingredients: 2 lb frozen sweet white and yellow baby corn, thawed; 1 cup sweetened condensed milk; 1 cup evaporated milk; 1/2 cup neutral oil; 2 large eggs; 2 tsp baking powder; 2 tsp salt; 2 tsp black pepper; 1 tsp cayenne; 16 oz shredded Monterey Jack cheese; 2 Tbsp oil; 2 lb ground beef; Salt; Pepper; 2 sweet onions, moon sliced; 1 head of garlic, minced; 4 tsp paprika; 4 tsp cumin; 1 cup Castelvetrano olives, roughly chopped; 1/2 cup raisins

6 steps

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

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories7830.4 kcal (392%)

Total Fat548.6 g (784%)

Carbs390 g (150%)

Sugars259.6 g (288%)

Protein332.8 g (666%)

Sodium17515.5 mg (876%)

Fiber52.4 g (187%)

% Daily Values based on a 2,000 calorie diet

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.