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~ creamy cheesy mexican flair grits ~ cassies

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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!

(1 rating)
yield 8 - 10
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For ~ creamy cheesy mexican flair grits ~ cassies

  • 1/2 c
    minced onion
  • 1/4 - 1/2 c
    chopped red sweet pepper
  • 1 lg
    clove garlic, minced
  • 4 c
    water
  • 1 c
    quick cooking grits - not insant - salt if desired
  • 1 - 4 oz
    can - chopped green chiles - well drained
  • 1 can
    corn, well drained or have used frozen corn - thawed ( which is what i prefer )
  • 1 pkg
    taco seasoning mix - i use hot
  • 2 Tbsp
    butter
  • 1
    egg - lightly beaten
  • 1 1/4 c
    shredded, sharp cheddar cheese
  • 1 c
    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

  • 1
    In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    Enjoy!
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