Green Bean and Corn Bake with Merkén Beef Filling and Crunchy Chuchoca Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a baking dish with a little of the vegetable oil.

2. 2

   For the filling, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the onion and cook for 8 minutes until soft and lightly golden. Stir in the garlic and cook 1 minute more.

3. 3

   Add the ground beef, breaking it up with a spoon. Season with merkén, ground cumin, dried oregano, 1 teaspoon salt, and black pepper. Cook for 8 to 10 minutes until nicely browned.

4. 4

   Pour in the white wine and cook for 3 to 4 minutes until the alcohol evaporates and the filling is juicy but not runny. Set aside.

5. 5

   Cook the green beans in boiling salted water for 4 to 5 minutes, until tender but still bright green. Drain and chop a bit finer if needed.

6. 6

   In a medium saucepan, melt the butter with the remaining tablespoon of vegetable oil over medium heat. Add the corn kernels and cook for 3 minutes, stirring.

7. 7

   Stir in the milk and pre-cooked cornmeal, mixing constantly to avoid lumps. Cook for 4 to 5 minutes until thick, creamy, and spoonable.

8. 8

   Add the cooked green beans, chopped fresh basil, and 1/2 teaspoon salt. Cook 2 minutes more and adjust seasoning if needed.

9. 9

   Spread half of the green bean and corn mixture in the baking dish as the base. Cover with all of the beef filling, then spread the remaining corn mixture on top.

10. 10

    Sprinkle the chuchoca evenly over the surface and finish with the chanco or mantecoso cheese.

11. 11

    Bake for 25 to 28 minutes at 200 °C / 400 °F, until the cheese is melted and browned in spots and the topping looks crisp.

12. 12

    Let rest for 8 minutes before serving so the bake can set and be sliced more neatly.