CINCO DE MAYO CASSEROLE
Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 8
 

Ingredients:

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

Preparation:

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

 

Nutritional Information:

545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates,