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Cinco de Mayo Casserole






  1. 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.
  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 degree 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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