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ShareMexican Party Casserole
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 teaspoon salt
- 4 cups cold water
- 2 tablespoons butter or margarine
- 1 cup shredded sharp cheddar cheese
- 5 1/2 cups Double-Header Chili (see recipe below), heated
- 1 8 ounce container sour cream
- 2 cups shredded Romaine or iceberg lettuce
- 1 cup shredded sharp cheddar cheese
- 2 plum tomatoes, diced
- 2 green onions, sliced
- 1/2 ripe avocado, diced
- 1/2 cup pitted sliced ripe olives
Directions
Make Cornmeal Layer::1. Whisk cornmeal, salt, and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1 to 2 minutes. Remove from heat and stir in butter and 1 cup cheese until melted.
2. Immediately pour cornmeal mixture into shallow 3-quart casserole. Let stand until firm, 30 minutes. Heat oven to 375 degree F. Spread top of casserole with Double-Header Chili. Cover and bake 25 minutes or until heated through. Garnish with toppings. Makes 8 servings.
Make Ahead Tip
- Casserole can be made ahead. Cover and refrigerate Double-Header Chili and Cornmeal Layer separately up to 3 days. Bake, covered, in heated a 375 degree F oven 1 hour or until heated through.)
Nutrition Facts
- Servings Per Recipe 8
- cal.(kcal)545,
- Fat, total(g)31,
- chol.(mg)124,
- carb.(g)33,
- pro.(g)34,
- sodium(mg)1093,
- Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 4 pounds boneless lean beef chuck,cut into 1-inch cubes
- 6 cups chopped onions
- 1 12 ounce bottle beer
- 1/2 cup chili powder
- 6 tablespoons tomato paste
- 2 tablespoons seeded,minced jalapeno chile
- 2 tablespoons minced garlic
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Directions
1. Heat oven to 325 degree F. Combine beef chuck, onions, beer, chili powder, tomato paste, jalapeno chile, garlic, salt and pepper in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours or until meat is very tender. Makes 11 cups.
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