~ Creamy Cheesy Mexican Flair Grits ~ Cassies

Cassie *


My family loves anything taco flavored , and they love grits. So, I thought, why not taco flavored grits. I've served these grits alone, or with our favorite taco condiments. They are great either way. I decided to serve with taco meat we had left over from tacos a few nights ago

They can be served with eggs for a Southwestern flair type breakfast, lunch or dinner. Very versatile

I hope you try these tasty grits sometime. They are delicious!


★★★★★ 1 vote
8 - 10
10 Min
35 Min


1/2 c
minced onion
1/4 - 1/2 c
chopped red sweet pepper
1 large
clove garlic, minced
4 c
1 c
quick cooking grits - not insant - salt if desired
1 - 4 oz
can - chopped green chiles - well drained
1 can(s)
corn, well drained or have used frozen corn - thawed ( which is what i prefer )
1 pkg
taco seasoning mix - i use hot
2 Tbsp
egg - lightly beaten
1 1/4 c
shredded, sharp cheddar cheese
1 c
shredded, montereey jack
condiments or can eat alone ~ i added prepared taco meat, sour cream, scallions, endhilada sauce, shredded monterey jack cheese, black olives


1In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
2Preheat oven to 350 degree F.

Spray a 9 x 13 baking dish with nonstick cooking spray

In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
3To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
4Remove from heat and quickly whisk in the egg.

Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
5Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it.

Can be served as bars, once cooled.

Can be served with your favorite taco condiments.

About this Recipe