Cinco De Mayo Casserole
| Yield: | 8 Servings |
| Categories: | Chili, Mexican, Beans, Casseroles |
| 1 1/2 | c | Yellow cornmeal |
| 1 | ts | Salt |
| 4 | c | Cold water |
| 2 | tb | Butter/margarine |
| 1 | c | Shredded sharp Cheddar Cheese |
| 5 | c | Double-Header Chili (recipe follows), heated |
| Toppings: | ||
| 1 | (8 oz) container sour cream | |
| 2 | c | Shredded Romaine or iceberg lettuce |
| 1 | c | Shredded sharp Cheddar Cheese |
| 2 | Plum tomatoes, diced | |
| 2 | Green onions, sliced | |
| 1/2 | Ripe avocado, diced | |
| 1/2 | c | Pitted sliced ripe olives |
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