Cinco De Mayo Casserole

Cinco De Mayo Casserole

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Jennifer J



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  • 1/2 c
  • 1 tsp
  • 4 c
    cold water
  • 2 Tbsp
  • 1 c
    sharp cheddar cheese, grated
  • 5 c
    double-header chili, recipe follows
  • 1
    sour cream
  • 2 c
    romaine lettuce leaves
  • 1 c
    sharp cheddar cheese, grated
  • 2
    plum tomatoes chopped
  • 2
    green onions, chopped
  • 1/2
    avocado, chopped
  • 1/2 c
    sliced ripe olives, drained
  • 4 lb
    boneless beef chuck, cut in 1
  • 6 c
    chopped onions
  • 1 bottle
  • 1/2 c
    chili powder
  • 6 Tbsp
    tomato paste
  • 2 Tbsp
    jalapeno chile peppers, seeded and finely chopped
  • 2 Tbsp
    minced garlic
  • 2 1/2 tsp
  • 1 tsp

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.

Printable Recipe Card

About Cinco De Mayo Casserole

Course/Dish: Beef Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy

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