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Cinco De Mayo Casserole



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


This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.
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 chili and cornmeal layers separately. Assemble casserole, cover and bake in preheated 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.













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