Mexican Party Casserole

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Makes: 8  servings Prep 15 mins Bake 375°F 25 mins Stand 30 mins

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
Double-Header Chili

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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