Cinco De Mayo Casserole Recipe

Title: CINCO DE MAYO CASSEROLE
  Categories: Chili, Mexican, Beans, Casseroles
       Yield: 8 servings
  
   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
  
   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.
   
   Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates,
   1,093 mg sodium, 124 mg cholesterol.
   
   **
   
   Double-Header Chili
   
   A no-fuss feast taht makes 2 meals, with or without beans.
   
   Prep time: 10 minutes Cooking time 2 to 2-1/2 hours
   
   4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped
   onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2
   Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1
   tsp ground pepper
   
   Preheat oven to 325~.  Combine all ingredients in heavy Dutch oven.  Cover
   tightly and cook 2 to 2-1/2 hours, until meat is very tender.  (Can be made
   ahead.  Cover and refrigerate up to 3 days.  Or freeze up to 1 month)
   
   Makes 11 cups.
   
   Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756
   mg sodium, 107 mg cholesterol.
   
   CHILI with BEANS:  Combine 5-1/2 cups chili with 1 can (19 oz) red kidney
   beans, drained and rinsed, in large saucepan.  cook over medium heat until
   heated through, 10 minutes.  Makes 7 cups.
   
   Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690
   gm sodium, 84 mg cholesterol.
   
   [ Ladies' Home Journal, Maya 1991 ]
   
   *>* this comes from the bottom of the files of Shelley Rodgers <=-
  
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