~ CREAMY CHEESY MEXICAN FLAIR GRITS ~ CASSIES
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...
Provided by Cassie *
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 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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Terry Little
terry@hotmail.frI'm a vegan, so I made these grits with vegetable broth instead of chicken broth. They were still very flavorful.
karol & mary the twins
t15@gmail.comI'm allergic to dairy, so I made these grits with almond milk instead of regular milk. They turned out great!
ronke moses
r_moses@yahoo.comThese grits were bland and boring. I wouldn't recommend them to anyone.
Leon Mackrell
m_leon70@yahoo.comI would have liked these grits more if they had been less cheesy. The cheese overpowered the other flavors.
Nuskin Review
r_nuskin13@gmail.comI followed the recipe exactly and the grits turned out lumpy. I'm not sure what went wrong.
kwarteng J. Alfred TV
j.kwarteng@gmail.comI thought these grits were just okay. They were creamy and cheesy, but I didn't really taste the Mexican spices.
Sanil Hossain
sanil.h@yahoo.comThese grits were a little too spicy for my taste, but my husband loved them. He said they were the best grits he's ever had.
Kate Land
katel71@aol.comI'm not a big fan of grits, but these were really good. The Mexican flavors really made them something special.
John Lloyd
lloyd.john@yahoo.comI made these grits for a brunch party and they were a huge success. Everyone loved the creamy, cheesy flavor and the Mexican spices.
Nayyer.abbas.bhutta@yahoo.com Orochinagii
o83@yahoo.comThese grits were easy to make and very delicious. I especially liked the addition of corn and black beans.
Saad Aman
aman_s@gmail.comI followed the recipe exactly and the grits turned out perfect. They were smooth, cheesy, and had a nice kick from the jalapeños.
Alex Pearce
apearce45@gmail.comI was looking for a new grits recipe and this one did not disappoint. The addition of Mexican spices gave the grits a unique and flavorful twist.
Amikko
amikko51@gmail.comThese grits were a hit with my family! They were creamy, cheesy, and had just the right amount of Mexican flair. I will definitely be making them again.