Cinco De Mayo Casserole

Cinco De Mayo Casserole

No Photo

Have you made this?

 Share your own photo!

Jennifer J

By
@chocolate_cutie


Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 1/2 c
    cornmeal
  • 1 tsp
    salt
  • 4 c
    cold water
  • 2 Tbsp
    butter
  • 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
    beer
  • 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
    salt
  • 1 tsp
    pepper

How to Make Cinco De Mayo Casserole

Step-by-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.
  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



Show 3 Comments & Reviews

24 Gourmet Cheeseburger Recipes

24 Gourmet Cheeseburger Recipes


There are burgers, and then there are BURGERS. Warning, these cheeseburgers are going to make you drool. Not for the faint of heart, these gourmet cheeseburgers are cheesy, overloaded with mouth-watering toppings, and sandwiched between buttery perfect buns. Better yet – you can easily make them at home. From sweet and spicy to breakfast inspired […]

Apple Desserts You’re Going to Want to Make Today

Apple Desserts You’re Going to Want to Make Today


While apple desserts are popular year-round, they make their way back to being a staple on menus in the fall. From Dutch babies to muffins and slab pie to fresh apple cake, it’s all apple all the time and most taste buds are OK with that. Filled with apple, spice, and everything nice, you’re going […]

18 Recipes for Roasted Fall Vegetables

18 Recipes for Roasted Fall Vegetables


Brussels sprouts and potatoes and butternut squash – oh my! These roasted vegetable recipes are everything you need for the perfect fall side dish. Easy, healthy and flavorful, you’ll use produce that’s in season to make these tasty dishes. From garlic to balsamic to apples, the tasty additions to these roasted fall vegetables are winners!