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Cinco De Mayo Casserole

Cinco De Mayo Casserole

Ingredients

1 1/2 cups Yellow cornmeal 1 (8 oz) container sour cream 1 teaspoon Salt 2 cups Shredded romaine or iceberg 4 cups Cold water -- lettuce 2 tablespoons Butter/margarine 1 cup Shredded sharp cheddar 1 cup Shredded sharp cheddar -- cheese 2 Plum tomatoes -- diced 5 cups Double-header chili (recipe 2 Green onions -- sliced heated 1/2 Ripe avocado -- diced Toppings: 1/2 cup Pitted sliced ripe olives	Advertisements

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.

Chili Mole Ole
1 Green pepper -- chopped In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes. (Upload by user)

Pork And Chili Burritos
lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped 1 lb tomatillos Juice of 1/2 lemon 1/2 C corns (Upload by user)

CHILI
Fry hamburger first. Add everything else and simmer 1 1/2 hours. (Upload by user)