RECIPE
12 INGREDIENTS6 STEPS1HR

Tex-Mex Cheesy Grits Casserole

4.7
3 Ratings
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Betty's Kitchen
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
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This is a grits and cheese casserole with a Mexican flair.

1HR

Total Cooking Time

12

Ingredients
Betty's Kitchen
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
4 cups
Water
1 tsp
1 cup
Quick Cooking Grits
1/2 cup
Butter , melted
3 1/3 cups
Mirepoix
1 1/2 cups
1/2 cup
Canned Mild Diced Green Chiles
to taste
Salt and Pepper
to taste
Nonstick Cooking Spray
1 cup
Green Enchilada Sauce
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large pot, bring Water (4 cups) to a boil over medium to high heat. Add Salt (1 tsp) and Quick Cooking Grits (1 cup) and return to a boil. Reduce heat to low and cook grits 3 to 5 minutes, stirring often, until thickened. Set aside.
Step 3
In a large skillet, melt Butter (1/4 cup) . Add Mirepoix (3 1/3 cups) to butter and saute over low to medium heat until softened. Remove sautéed vegetables to a bowl and set aside.
Step 4
In the same skillet, melt Butter (1/4 cup) over medium heat and stir in All-Purpose Flour (3 Tbsp) . Cook and stir, until mixture is bubbly. Add Milk (1 1/2 cups) and cook until sauce thickens. Stir in Shredded Cheddar Cheese (2 cups) , Canned Mild Diced Green Chiles (1/2 cup) and sautéed vegetables. Season with Salt and Pepper (to taste) .
Step 5
Pour grits mixture into 9-inch by 13-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (to taste) spray. Pour Green Enchilada Sauce (1 cup) over top, using ½ can to 1 whole can, as desired. Bake for about 30 to 40 minutes, or until bubbly and beginning to brown.
Step 6
Remove from oven and let rest at least 10 minutes before serving. Serve and enjoy!

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