Cinco De Mayo Casserole Recipe - Cooking Index
Cinco De Mayo Casserole Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Yellow cornmeal |
| 1 | Sour cream - (8 oz) | |
| 1 teaspoon | 5ml | Salt |
| 2 cups | 474ml | Shredded romaine or iceberg |
| 4 cups | 948ml | Cold water - lettuce |
| 2 tablespoons | 30ml | Butter/margarine |
| 1 cup | 237ml | Shredded sharp cheddar |
| 1 cup | 146g / 5.1oz | Shredded sharp cheddar - cheese |
| 2 | Plum tomatoes - diced | |
| 5 cups | 1185ml | Double-header chile - (recipe |
| 2 | Green onions - sliced | |
| Heated | ||
| 1/2 | Ripe avocado - diced | |
| Toppings | ||
| 1/2 cup | 118ml | Pitted sliced ripe olives |
This dish is a hearty chile 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 refrigerate chile and cornmeal layers separately. Assemble casserole, cover and bake in pre-heated 375F oven 1 hour or until heated through.) Preheat oven to 375F. Spread top of casserole with chile. Cover and bake 25 minutes or until heated through. Garnish with toppings.
** Double-Header Chile A no-fuss feast that 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 chile 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 325F.
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.
CHILE with BEANS: Combine 5-1/2 cups chile 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.
Source:
Ladies' Home Journal, May 1991
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