Cinco De Mayo Casserole

Ingredients

1 1/2 c cornmeal
1 ts salt
4 c water
2 tb butter
1 c sharp cheddar
5 c double-header chili
8 oz container sour cream
2 c romaine
1 c sharp cheddar cheese
2 tomatoes
2 slices green onions
1/2 ripe avocado
1/2 c pitted ripe olives
3 casserole
375 oven
34 mg protein
31 gm fat
33 gm ccarbohydrates
93 mg sodium
124 mg cholesterol
2 meals
4 lbs beef chuck

Instructions

onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~. Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender. (Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol. CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol. [ Ladies' Home Journal, Maya 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=