Recipe For Cooking Cinco De Mayo Casserole

Toaster Oven Casseroles :: Side Dish Casseroles

Cinco de Mayo Casserole

Serves 8.

1 1/2 C. yellow cornmeal
1 tea. salt
4 C. cold water
2 Tbsp. butter or margarine
1 C. shredded sharp Cheddar cheese
5 C. chili, heated

Garnishes
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 pitted sliced ripe olives

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

Cornmeal layer: Whisk cornmeal, salt and water together in lrg. saucepan. Bring to boil over med.-high heat, whisking constantly. Cook until thickened, 1-2 min. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3-qt. casserole. Cool until firm, 30 min. (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately.) Assemble casserole, cover and bake in preheated 375 degree F oven 1 hr. or until heated through).

Preheat oven to 375 degrees F. Spread top of casserole with chili. Cover and bake 25 min. or until heated through.

Garnish with toppings (last seven ingredients).