High Protein Pastel de Choclo

Elevate your mealtime with this High Protein Pastel de Choclo, a nutritious spin on the classic Chilean comfort food that's both hearty and healthy. This protein-packed casserole combines lean ground beef or turkey, fiber-rich quinoa, and a creamy corn topping enhanced with whey protein powder for an extra nutritional boost. Flavored with aromatic spices like cumin and paprika, and studded with savory hard-boiled eggs and olives, this dish strikes the perfect balance between indulgence and wholesomeness. Topped with an optional layer of melted cheese for a golden finish, it’s the ultimate guilt-free comfort food. Ready in just an hour, this gluten-free recipe serves up to six, making it ideal for family dinners, meal prepping, or a flavorful weekday meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams lean ground beef or turkey
• 1 large onion
• 3 garlic cloves
• 2 teaspoons cumin
• 1 teaspoon paprika
• 2 hard-boiled eggs
• 100 grams olives, sliced
• 200 grams cooked quinoa
• 250 ml low-fat milk
• 600 grams corn kernels
• 30 grams whey protein powder
• 100 grams cheese, grated (optional)
• 0 to taste salt and pepper
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Finely chop the onion and garlic cloves, then add them to the skillet. Sauté until the onion is translucent, about 5 minutes.

Step 4

Add the ground beef or turkey to the skillet and cook until fully browned, breaking it up with a wooden spoon as it cooks.

Step 5

Stir in the cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.

Step 6

Chop the hard-boiled eggs and add them to the cooked meat along with the sliced olives. Mix well and remove from heat.

Step 7

In a blender, process the corn kernels, milk, and whey protein powder until smooth.

Step 8

Return to the skillet, add the cooked quinoa into the meat mixture and combine well.

Step 9

Transfer the meat and quinoa mixture into a baking dish, spreading it evenly.

Step 10

Pour the corn mixture over the top of the meat, smoothing it with a spatula.

Step 11

Sprinkle grated cheese on top if using.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.

Step 13

Allow the pastel de choclo to cool for a few minutes before serving.

Nutrition Facts

Serving size	2124 grams (2124.0g)

Amount per serving	% Daily Value*
Calories	3296

Total Fat 188.20g	241%
Saturated Fat 71.40g	357%
Polyunsaturated Fat 4.50g
Cholesterol 953mg	318%
Sodium 2359mg	103%
Total Carbohydrate 206.80g	75%
Dietary Fiber 25.30g	90%
Total Sugars 61.80g
Protein 233.20g	466%

Vitamin D 261IU	1307%
Calcium 1481mg	114%
Iron 27mg	151%
Potassium 4480mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 27.0%

Carbs: 24.0%