Print Recipe

Cinco de Mayo Casserole



  • 1 1/2 cups yellow cornmeal
  • 1 teaspoon salt
  • 4 cups cold water
  • 2 tablespoons butter or margarine
  • 1 cup shredded sharp Cheddar cheese
  • 5 cups chili, heated


  • 1 (8 ounce) container sour cream
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup shredded sharp cheddar cheese
  • 2 plum tomatoes, diced
  • 2 green onions, sliced
  • 1/2 ripe avocado, diced
  • 1/2 pitted sliced ripe olives


  1. Whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes.
  2. 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.)
  3. Assemble casserole, cover and bake in preheated 375 degrees F oven 1 hour or until heated through).
  4. Heat oven to 375 degrees F. Spread top of casserole with chili. Cover and bake for 25 minutes or until heated through.
  5. Garnish with toppings (last seven ingredients).

Yield: 8 servings

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