~ creamy cheesy mexican flair grits ~ cassies

Name: ~ Creamy Cheesy Mexican Flair Grits ~ Cassies
Prep time: 10 min
Cook time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/2 cup(s) minced onion; 1/4 - 1/2 cup(s) chopped red sweet pepper; 1 large clove garlic, minced; 4 cup(s) water; 1 cup(s) quick cooking grits - not insant - salt if desired; 1 - 4 ounce(s) can - chopped green chiles - well drained; 1 can(s) corn, well drained or have used frozen corn - thawed ( which is what i prefer ); 1 package(s) taco seasoning mix - i use hot; 2 tablespoon(s) butter; 1 - egg - lightly beaten; 1 1/4 cup(s) shredded, sharp cheddar cheese; 1 cup(s) shredded, montereey jack; favorite - condiments or can eat alone ~ i added prepared taco meat, sour cream, scallions, endhilada sauce, shredded monterey jack cheese, black olives

(1 RATING)

117 Pinches 14 Photos

CJ *

Somewhere, PA

Updated on Feb 18, 2015

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! Enjoy!

Rate

prep time 10 Min

cook time 35 Min

method Bake

yield 8 - 10

Ingredients

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

How To Make ~ creamy cheesy mexican flair grits ~ cassies

Step 1

In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.

Step 2

Preheat 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.
Step 3

To 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.
Step 4

Remove 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.
Step 5

Bake 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.
Step 6

Enjoy!
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