Minced Beef and Olive Causa Limeña

Gretel Shaw

Inspired by one of Peru's most iconic dishes, this Minced Beef and Olive Causa Limeña is a savory twist on the classic Causa Limeña. Originally a layered chilled dish made of yellow potatoes, lime, and Peruvian aji amarillo, this version introduces seasoned minced beef and briny black olives, creating a stunning balance of creamy, tangy, spicy, and umami. This dish is perfect for impressing guests with a colorful appetizer or a sophisticated main course with bold South American flavors.

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine Latin American / Caribbean

Servings servings

Calories 666 kcal

Equipment

Potato masher or ricer

Large sauté pan

Mixing bowls

Ring mold for plating (optional)

Rubber spatula or spoon

Chef’s Knife

Cutting Board

Ingredients

For the Potato Layer:

2 lbs Yukon Gold potatoes - peeled, boiled, and hot
3 tbsp Aji Amarillo paste - adjust more or less to taste
3 tbsp lime juice - fresh, from 2 limes
4 tbsp vegetable oil
1 tsp salt - or to taste

For the Minced Beef Filling:

1 tbsp olive oil
1 medium red onion - finely diced
2 cloves garlic - minced
1 lb ground beef - 85% lean recommended
1 tsp cumin - ground
½ tsp smoked paprika - optional, for depth
½ cup black olives - pitted and roughly chopped

For Garnish:

2 large hard-boiled eggs - sliced
4 whole black olives - for topping
2 tbsp parsley - chopped, fresh, for garnish

Instructions

Prepare the Potato Layer:

While the potatoes are hot, mash them well until smooth using a ricer or potato masher. Add the aji amarillo paste, lime juice, vegetable oil, and salt. Mix thoroughly until creamy and vibrant. Set aside to cool to room temperature.

Cook the Minced Beef:

In a large sauté pan over medium heat (about 350°F / 175°C), heat the olive oil. Add diced red onion and cook for 5 minutes until softened. Add garlic and sauté for another minute until fragrant.
Add ground beef, breaking it up with a spoon. Cook for 7–10 minutes until browned and no longer pink. Add cumin, paprika, and salt and pepper to taste. Stir in the chopped olives and remove from heat.

Assemble the Causa:

In individual ring molds, press a layer of seasoned mashed potato (about 1/2 inch thick), followed by a generous spoonful of the minced beef. Add another layer of the potato mixture on top to encase the filling. Gently unmold.

Garnish:

Top each causa with a slice of hard-boiled egg, a whole olive, and a sprinkling of parsley.

Notes

To make this dish vegetarian, substitute the minced beef with sautéed mushrooms and lentils.
You can prepare the mashed potato mix a day ahead and assemble just before serving.
Use gloves when handling aji amarillo paste—it can be quite spicy!
The key to great causa is a balance of spice, acidity, and creaminess in the potato layer.

Nutrition

Calories: 666kcalCarbohydrates: 49gProtein: 30gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 170mgSodium: 986mgPotassium: 1458mgFiber: 6gSugar: 5gVitamin A: 533IUVitamin C: 55mgCalcium: 87mgIron: 5mg

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