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Tex Mex Grits Casserole

Heart.Foods's picture
  Water 4 Cup (64 tbs)
  Salt 1⁄4 Teaspoon
  Quick cooking grits 1 Cup (16 tbs) (Uncooked)
  Eggs 3 , lightly beaten
  Minced low fat low salt ham 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  No salt added pinto beans 1 Cup (16 tbs), drained
  No salt added salsa 1 Cup (16 tbs), divided
  Vegetable cooking spray 1
  Minced fresh cilantro 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Shredded reduced fat monterey jack cheese 4 Ounce (1 Cup)

Combine water and salt in a medium saucepan; bring to a boil.
Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring often.
Gradually stir about one-fourth of hot grits mixture into eggs; add to remaining hot mixture, stirring constantly.
Stir in ham and green onions.
Set aside.
Position knife blade in food processor bowl; add beans and 1/4 cup salsa.
Process until smooth.
Spoon 1/3 cup grits mixture into each of 6 (10-ounce) ramekins or custard cups coated with cooking spray.
Spoon bean mixture evenly over grits; sprinkle with minced cilantro and pepper.
Spoon remaining 3/4 cup salsa evenly over servings; sprinkle cheese over salsa.
Spoon remaining grits mixture evenly over cheese.
Bake at 350° for 30 minutes or until browned.
Let stand 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Tex Mex Grits Casserole Recipe