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Cinco De Mayo Casserole

Cinco De Mayo Casserole recipe image
This festive Cinco de Mayo Casserole transforms a classic chili into a crowd-pleasing main event. A base of creamy, buttery yellow cornmeal provides a smooth, comforting foundation that contrasts beautifully with the robust, spicy flavor of the chili layer above. Topped with cool sour cream, crisp lettuce, sharp cheddar, and fresh avocado, this dish offers a wonderful mix of textures and temperatures. It&# 226;ÂÂs perfect for potlucks, family gatherings, or any occasion where you want to serve a satisfying, vegetarian-friendly meal that feels both rustic and celebratory. Easy to assemble and bake, itâÂÂs a reliable favorite for entertaining.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1228.3
Dietary: Gluten-free, Vegetarian
Description
This festive Cinco de Mayo Casserole transforms a classic chili into a crowd-pleasing main event. A base of creamy, buttery yellow cornmeal provides a smooth, comforting foundation that contrasts beautifully with the robust, spicy flavor of the chili layer above. Topped with cool sour cream, crisp lettuce, sharp cheddar, and fresh avocado, this dish offers a wonderful mix of textures and temperatures. It&# 226;ÂÂs perfect for potlucks, family gatherings, or any occasion where you want to serve a satisfying, vegetarian-friendly meal that feels both rustic and celebratory. Easy to assemble and bake, itâÂÂs a reliable favorite for entertaining.
Ingredients
  • 1 1/2 cups Yellow cornmeal
  • 1 teaspoons Salt
  • 4 cups Cold water
  • 2 tablespoons Butter/margarine
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    In a large saucepan, whisk together yellow cornmeal, salt, and cold water.
  3. 3
    Bring the mixture to a boil over medium-high heat, whisking constantly to prevent lumps.
  4. 4
    Cook for 1-2 minutes until the mixture thickens significantly.
  5. 5
    Remove from heat and stir in butter and 1 cup of shredded sharp Cheddar cheese until melted and smooth.
  6. 6
    Immediately pour the hot cornmeal mixture into a shallow 3-quart casserole dish.
  7. 7
    Spread evenly and allow to cool and firm up for about 30 minutes.
  8. 8
    Spread 5 cups of heated Double-Header Chili evenly over the cooled cornmeal layer.
  9. 9
    Cover the casserole with foil and bake for 25-30 minutes, or until heated through.
  10. 10
    Remove from oven and garnish with sour cream, shredded lettuce, diced tomatoes, sliced green onions, diced avocado, and sliced olives before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1228.3kcal
% Daily Value *
Total Fat 57.2g88%
Saturated Fat 30.1g151%
Cholesterol 116.4mg39%
Sodium 10677.8mg445%
Total Carbohydrate 136.7g46%
Dietary Fiber 13.1g53%
Sugars 4.9g
Protein 44.6g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: casserole, cinco de mayo, chili, cornmeal, polenta, mexican, vegetarian, layered, comfort food, party dish, cheddar, avocado, sour cream, baked, hearty, festive, dinner, potluck
Read it online: https://www.chefs-mate.com/recipe/cinco-de-mayo-casserole/