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Tex Mex Grits Casserole Recipe
|Water||4 Cup (64 tbs)|
|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|
|Shredded reduced fat monterey jack cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 2082 Calories from Fat 511
% Daily Value*
Total Fat 57 g87.5%
Saturated Fat 24.5 g122.5%
Trans Fat 0 g
Cholesterol 708.2 mg236.1%
Sodium 1388.6 mg57.9%
Total Carbohydrates 263 g87.6%
Dietary Fiber 37.2 g149%
Sugars 9.5 g
Protein 136 g271.3%
Vitamin A 105.7% Vitamin C 68.5%
Calcium 113.6% Iron 106.9%
*Based on a 2000 Calorie diet
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.
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.