mexican cheese grits casserole

Name: Mexican Cheese Grits Casserole
Prep time: 15 min
Cook time: 40 min
Yield: 10
Ingredients: 1 cup(s) quick grits (cooks in 5 min.) uncooked; 8 ounce(s) velveeta cheese; 1/2 cup(s) milk; 2 large eggs; 1 small onion, chopped; 2 clove(s) garlic, pressed; 1 small red bell pepper, chopped; 1 small can green chilies, chopped; 12 ounce(s) shredded sharp cheddar cheese; 1/4 teaspoon(s) ground red pepper; 2 tablespoon(s) butter

(1 RATING)

58 Pinches

Judy Martin

Byram, MS

Updated on Jun 3, 2011

Grits are a staple in the south. We eat them any meal, any time. This recipe is a good way to start eating grits if you have never tried them. It has cheese, onions, green chilies, and eggs in the casserole to enhance the flavor and texture of the grits. Hope you will give grits a try!

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prep time 15 Min

cook time 40 Min

method ---

yield 10-12 serving(s)

Ingredients

1 cup quick grits (cooks in 5 min.) uncooked
8 ounces velveeta cheese
1/2 cup milk
2 large eggs
1 small onion, chopped
2 cloves garlic, pressed
1 small red bell pepper, chopped
1 small can green chilies, chopped
12 ounces shredded sharp cheddar cheese
1/4 teaspoon ground red pepper
2 tablespoons butter

How To Make mexican cheese grits casserole

Step 1

Cook grits according to package directions.

Step 2

Stir in Velveeta cheese until melted.
Step 3

Stir together the milk and the eggs. Beat, then stir into grits.
Step 4

Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
Step 5

Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
Step 6

Bake 350 degrees for 30 min. Then sprinkle with remaining cheddar cheese and bake uncovered another 5-10 min. until bubbly and cheese is melted.
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