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Cinco de Mayo May 5, 2011

Filed under: Entree Recipes — celebrationgoddess @ 10:56 pm

learning something new!)

Hola! It’s the 5th of May and a great time to make a nice casserole to celebrate! Hope you enjoyed your day because I didn’t eat a single chili pepper!!!

Cinco De Mayo Casserole

1 1/2 c Yellow cornmeal
1 tsp Salt
4 c  Cold water
2 tb Butter/margarine
1 c Shredded cheddar cheese
5 c Double-Header Chili (recipe follows)

2 c  Shredded Romaine lettuce
1 c  Shredded cheddar cheese
1 (8 oz) container sour cream
2 Green onions, sliced
2 Plum tomatoes, diced
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.

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. Assemble casserole by putting cooled chili over the cornmeal, cover and bake in preheated 375 oven 1 hour or until heated through.) Garnish with toppings.

Double-Header Chili

A no-fuss feast that makes 2 meals, with or without beans.

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
1tsp 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. Makes 11 cups.

Laugh, learn and liven up your taste buds!