cinco de mayo casserole

How To Make cinco de mayo casserole

• 1

  This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.
• 2

  Prep time: 30 minutes plus cooling; Cooking time: 25 minutes
• 3

  Cornmeal layer: whisk cornmeal, salt and water together in large saucepan.
• 4

  Bring to boil over medium-high heat, whisking constantly.
• 5

  Cook until thickened, 1-2 minutes.
• 6

  Remove from heat and stir in butter and cheese until melted.
• 7

  Immediately pour cornmeal mixture into shallow 3-quart casserole.
• 8

  Cool until firm, 30 minutes. (Can be made ahead.)
• 9

  Cover and refrigerate chili and cornmeal layers separately.
• 10

  Assemble casserole, cover and bake in preheatd 375 oven 1 hour or until heated through.
• 11

  Preheat oven to 375.
• 12

  Spread top of casserole with chili.
• 13

  Cover and bake 25 minutes or until heated through.
• 14

  Garnish with toppings. Makes 8 servings.
• 15

  Double-Header Chili: A no-fuss feast that makes 2 meals, with or without beans.
• 16

  Prep time: 10 minutes. Cooking time: 2 to 2-1/2 hours.
• 17

  Preheat oven to 325 and combine all ingredients in heavy dutch oven.
• 18

  Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.
• 19

  (Can be made ahead. Cover and refrigerate up to 3 days or freeze up to 1 month.)
• 20

  Makes 11 cups.
• 21

  CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 ounces) red kidney beans, drained and rinsed, in large saucepan and cook over medium heat until heated through, 10 minutes.
• 22

  Makes 7 cups.
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