Here’s an updated version of “pastel de choclo,” the classic corn and meat pie of South America. I’m not sure vegetables could be any more warming and hearty than they are in this casserole! Chilean Corn and Vegetable Casserole Go to recipes By Stonyfield Gluten Free Main Dishes MexicanHere's an updated version of "pastel de choclo," the classic corn and meat pie of South America. I'm not sure vegetables could be any more warming and hearty than they are in this casserole! Ready In: 1 hr 25 mins Level: Easy Prep: 20 mins Cook: 1 hr 5 mins Yields: 6 Servings Print RecipeIngredients3 c frozen corn kernels (thawed)1/2 c plus 3 tablespoons grated Parmesan cheese2 c Stonyfield Organic Low Fat Plain Yogurt1 c chopped fresh basilsalt and black pepper to taste2 T olive oil1 lb organic ground beef1 medium-size onion (chopped)2 cloves garlic (minced)2 medium-size zucchini (peeled and cut into 1/2' pieces)1 c sliced black olives1/2 c raisins1 T paprika1 1/2 t ground cumin3 hard-boiled eggs (peeled and halved)directionsStep 1Heat oven to 375°. Coat a 9' x 13' baking dish with nonstick cooking spray; set aside.Step 2In food processor, process corn until smooth. Add 1/2 cup of the Parmesan, the yogurt, basil and salt and pepper to taste. Process for 1 minute; set aside.Step 3Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add beef to pan and cook, stirring, for 8 minutes or until no longer pink. Remove beef from skillet.Step 4Add remaining tablespoon olive oil, onions and garlic to skillet and cook over medium heat, stirring often, for 5 to 7 minutes or until softened. Stir in zucchini, olives, raisins, paprika, cumin and additional salt and pepper to taste. Cover and cook for 10 minutes or until zucchini is tender. Stir reserved beef into skillet. Pour skillet contents into prepared baking dish, then layer eggs over top.Step 5Pour reserved corn purée over beef mixture in baking dish. Sprinkle with remaining 3 tablespoons Parmesan. Bake for 35 to 40 minutes or until casserole is golden brown.