cinco de mayo casserole

Name: Cinco De Mayo Casserole
Cuisine: Mexican
Ingredients: 1/2 cup(s) cornmeal; 1 teaspoon(s) salt; 4 cup(s) cold water; 2 tablespoon(s) butter; 1 cup(s) sharp cheddar cheese, grated; 5 cup(s) double-header chili, recipe follows; 1 - sour cream; 2 cup(s) romaine lettuce leaves; 1 cup(s) sharp cheddar cheese, grated; 2 - plum tomatoes chopped; 2 - green onions, chopped; 1/2 - avocado, chopped; 1/2 cup(s) sliced ripe olives, drained; 4 pound(s) boneless beef chuck, cut in 1; 6 cup(s) chopped onions; 1 bottle(s) beer; 1/2 cup(s) chili powder; 6 tablespoon(s) tomato paste; 2 tablespoon(s) jalapeno chile peppers, seeded and finely chopped; 2 tablespoon(s) minced garlic; 2 1/2 teaspoon(s) salt; 1 teaspoon(s) pepper

(1 RATING)

77 Pinches

Jennifer J

Seattle, WA

Updated on Dec 30, 2009

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Ingredients

1/2 cup cornmeal
1 teaspoon salt
4 cups cold water
2 tablespoons butter
1 cup sharp cheddar cheese, grated
5 cups double-header chili, recipe follows
1 - sour cream
2 cups romaine lettuce leaves
1 cup sharp cheddar cheese, grated
2 - plum tomatoes chopped
2 - green onions, chopped
1/2 - avocado, chopped
1/2 cup sliced ripe olives, drained
4 pounds boneless beef chuck, cut in 1
6 cups chopped onions
1 bottle beer
1/2 cup chili powder
6 tablespoons tomato paste
2 tablespoons jalapeno chile peppers, seeded and finely chopped
2 tablespoons minced garlic
2 1/2 teaspoons salt
1 teaspoon pepper

How To Make cinco de mayo casserole

Step 1

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

Step 2

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

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

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

Cook until thickened, 1-2 minutes.
Step 6

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

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

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

Cover and refrigerate chili and cornmeal layers separately.
Step 10

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

Preheat oven to 375.
Step 12

Spread top of casserole with chili.
Step 13

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

Garnish with toppings. Makes 8 servings.
Step 15

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

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

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

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

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

Makes 11 cups.
Step 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.
Step 22

Makes 7 cups.
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