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mexican cheese grits casserole

(1 rating)
hillcrestchurchcook avatar
Recipe by
Judy Martin
@hillcrestchurchcook
Byram, MS

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!

(1 rating)
yield 10 -12
prep time 15 Min
cook time 40 Min

Ingredients For mexican cheese grits casserole

  • 1 c
    quick grits (cooks in 5 min.) uncooked
  • 8 oz
    velveeta cheese
  • 1/2 c
    milk
  • 2 lg
    eggs
  • 1 sm
    onion, chopped
  • 2 clove
    garlic, pressed
  • 1 sm
    red bell pepper, chopped
  • 1 sm
    can green chilies, chopped
  • 12 oz
    shredded sharp cheddar cheese
  • 1/4 tsp
    ground red pepper
  • 2 Tbsp
    butter

How To Make mexican cheese grits casserole

  • 1
    Cook grits according to package directions.
  • 2
    Stir in Velveeta cheese until melted.
  • 3
    Stir together the milk and the eggs. Beat, then stir into grits.
  • 4
    Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
  • 5
    Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
  • 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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