Turn your chili into a deliciously tex-mex casserole.

Rebecca Richmond added this recipe

Ingredients

  • 1 cup corn meal
  • 1-1 lb package frozen corn, thawed
  • 1 cup buttermilk
  • 2 eggs
  • 3 tbsp vegetable oil or bacon drippings
  • 1 tbsp sugar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 8 oz Co-Jack, Monterrey Jack or Cheddar cheese, shredded and divided in three parts
  • 1/2 tsp chili powder
  • 2 tsp olive oil
  • 1/2 onion, chopped fine
  • 1 small red bell pepper, seeded and chopped fine
  • 1 poblano or pasilla pepper, seeded and chopped fine
  • 1 small tomatoes, seeded and diced
  • 1/2 tsp salt
  • 2 cups Texas Beef Chili without beans

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