Cinco De Mayo Casserole - Just Dutch Oven Recipes


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Cinco De Mayo Casserole

1 1/2 c Yellow cornmeal
1 ts Salt
4 c Cold water
2 tb Butter/margarine
1 c Shredded sharp Cheddar Cheese
5 c Double-Header Chili (recipe follows), heated

Toppings:
1 (8 oz) container sour cream
2 c Shredded Romaine or iceberg lettuce
1 c Shredded sharp Cheddar Cheese
2 Plum tomatoes, diced
2 Green onions, sliced
1/2 Ripe avocado, diced
1/2 c Pitted sliced ripe olives

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

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

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

Makes 8 servings.