High Protein Pastel de Choclo
Elevate your meal prep game with this High Protein Pastel de Choclo, a nutritious twist on the traditional Chilean dish! This hearty casserole combines lean ground beef or turkey with quinoa, hard-boiled eggs, and sliced olives, infusing bold flavors with cumin and paprika. Topped with a creamy blend of sweet corn, low-fat milk, and whey protein powder, this recipe delivers both comfort and a powerful protein punch. Perfect for feeding a crowd or meal prepping for the week, this baked dish is golden, delicious, and customizable with optional grated cheese. Ready in under an hour and packed with nutrient-rich ingredients, this gluten-free recipe is an ideal choice for those looking to enjoy healthy, protein-packed comfort food!
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Recipe Information
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)
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat.
Finely chop the onion and garlic cloves, then add them to the skillet. Sauté until the onion is translucent, about 5 minutes.
Add the ground beef or turkey to the skillet and cook until fully browned, breaking it up with a wooden spoon as it cooks.
Stir in the cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.
Chop the hard-boiled eggs and add them to the cooked meat along with the sliced olives. Mix well and remove from heat.
In a blender, process the corn kernels, milk, and whey protein powder until smooth.
Return to the skillet, add the cooked quinoa into the meat mixture and combine well.
Transfer the meat and quinoa mixture into a baking dish, spreading it evenly.
Pour the corn mixture over the top of the meat, smoothing it with a spatula.
Sprinkle grated cheese on top if using.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Allow the pastel de choclo to cool for a few minutes before serving.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 61.8 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 1481 mg | 114% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4480 mg | 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.
