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Cinco De Mayo Casserole

Recipe

Title:

Cinco De Mayo Casserole

Categories:

Chili, Mexican, Beans, Casseroles

Yield:

8 servings

Ingredients

• 1 1/2 c Yellow cornmeal
• 1
• (8 oz) container sour cream
• 1 ts Salt
• 2 c Shredded Romaine or iceberg
• 4 c Cold water
• -lettuce
• 2 tb Butter/margarine
• 1 c Shredded sharp Cheddar
• 1 c Shredded sharp Cheddar
• -Cheese
• -Cheese
• 2
• Plum tomatoes, diced
• 5 c Double-Header Chili (recipe
• 2
• Green onions, sliced
• -follows), heated
• 1/2
• Ripe avocado, diced
• Toppings:
• 1/2 c Pitted sliced ripe olives

Directions

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

Directions

1. Prep time: 30 minutes plus cooling Cooking time: 25 minutes

Directions

1. Cornmeal layer: whisk cornmeal, salt and water together in large saucepan.
2. Bring to boil over medium-high heat, whisking constantly.
3. Cook until thickened, 1-2 minutes.
4. Remove from heat and stir in butter and cheese until melted.

Directions

1. Immediately pour cornmeal mixture into shallow 3-quart casserole.
2. cool until firm, 30 minutes.
3. (Can be made ahead.
4. Cover and refrigerat chili and cornmeal layers separately.
5. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.)
6. Preheat oven to 375~.
7. Spread top of casserole with chili.
8. Cover and bake 25 minutes or until heated through.
9. Garnish with toppings.

Directions

1. Makes 8 servings.

Directions

1. Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol.

Directions

1. **

Directions

1. Double-Header Chili

Directions

1. A no-fuss feast taht makes 2 meals, with or without beans.

Directions

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

Ingredients

• 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped
• onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2
• Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1
• tsp ground pepper

Directions

1. Preheat oven to 325~.
2. Combine all ingredients in heavy Dutch oven.
3. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.
4. (Can be made ahead.
5. Cover and refrigerate up to 3 days.
6. Or freeze up to 1 month)

Directions

1. Makes 11 cups.

Directions

1. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol.

Directions

1. CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan.
2. cook over medium heat until heated through, 10 minutes.
3. Makes 7 cups.

Directions

1. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol.

Directions

1. [ Ladies' Home Journal, Maya 1991 ]

Directions

1. *>* this comes from the bottom of the files of Shelley Rodgers <=-

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