Cinco De Mayo Casserole
Submitted by zovana
Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThink of this as a tamale pie that decided to dress up like a taco salad for the party.
A thick, cheesy cornmeal base bakes until firm and golden, then gets loaded with cool, fresh toppings: crisp romaine, diced Roma tomatoes, creamy avocado, sliced black olives, and a generous layer of sour cream.
It feeds eight, comes together with pantry-friendly ingredients, and looks like a fiesta on a plate.
Whether you’re hosting a Cinco de Mayo spread or just need a crowd-pleasing weeknight casserole, this one delivers.
Kitchen Tips
- Whisk the cornmeal into cold water before heating to prevent clumps. Stir constantly as it comes to a boil.
- Let the cornmeal base cool completely until firm before adding toppings and baking. Rushing this step leads to a soggy casserole.
- Add a layer of canned chili or seasoned ground beef between the cornmeal and toppings for a heartier version.
Ingredients
Directions
Bring to boil over medium-high heat, whisking constantly.
Cook until thickened, 1 to 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.
Assemble casserole, cover and bake in preheatd 375℉ (190℃). oven 1 hour or until heated through.
Comments
