CHEESY MEXICAN CASSEROLE
Cheesy Mexican Casserole is a quick and easy Main Dish recipe that your family will love.
Provided by Amy
Categories Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- Brown ground beef, onion and garlic in a large skillet; drain well.
- Add beans, soup, tomato sauce, and green chilies, stir together and set this aside.
- In a 9" X 13" greased pan, cover bottom with one layer of crushed chips.
- Add several large spoonfuls of bean and hamburger mixture, then sprinkle with cheese (both kinds).
- Continue layering in same way one more time; making two layers.
- If desired, top with one can tomatoes with green chilies. spreading to cover.
- Top with more cheese.
- Bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 817 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHEESE GRITS CASSEROLE
Megan R gave this recipe to me. She said it is a family recipe. Had this for Christmas dinner or Easter dinner side!
Provided by Elaine Kilgore
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
- Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
- Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
- Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 6.7 g, Cholesterol 96.6 mg, Fat 20.6 g, Protein 13.1 g, SaturatedFat 12.4 g, Sodium 727.1 mg, Sugar 4.4 g
CHEESY GRITS MEXICANO
Enchilada sauce with portobello mushrooms and caramelized onions served with sharp Cheddar cheesy grits. I served it to mi hombre guapo and his response, 'Make it again.'
Provided by Mumsy'sCouchPotato
Categories Side Dish Grain Side Dish Recipes Grits
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
- Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 49.8 g, Cholesterol 21.4 mg, Fat 13.5 g, Fiber 3.9 g, Protein 10.6 g, SaturatedFat 5.2 g, Sodium 510.4 mg, Sugar 5.4 g
~ 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!
CHEESE GRITS CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.
MEXICAN CHEESE GRITS SOUFFLE
Woohooo The US South, Mexico and France all in one recipe!!! If jalapenos are too hot, sub in the diced green chiles from a can.
Provided by Charmie777
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Stir grits into boiling water; add salt.
- Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
- Add cheese, stirring until melted.
- Saute' onion and garlic in butter; add to grits.
- Stir in peppers.
- Add a small amount of hot grits to egg yolks, stirring well.
- Add egg yolk mixture to grits, mixing well.
- Beat egg whites until stiff; fold into grits.
- Spoon mixture into a greased 2-qt. casserole.
- Bake at 350º for 45-50 minutes.
Nutrition Facts : Calories 334.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 175.6, Sodium 694.1, Carbohydrate 23.5, Fiber 0.8, Sugar 1.3, Protein 15.9
MEXICAN CHEESE GRITS
I made this for breakfast yesterday. Had a wonderful creamy texture, not to mention the great cheese flavor. Increase the spices if you like hotter.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits according to package directions.
- Stir in Velveeta cheese until melted.
- Mix together the milk and eggs; add to the grits mixture and stir to combine.
- In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
- Saute, stirring frequently, until tender.
- Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
- Pour into a greased 13 x 9 inch baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.
Nutrition Facts : Calories 395.9, Fat 25.2, SaturatedFat 15.6, Cholesterol 129.7, Sodium 731.1, Carbohydrate 22.9, Fiber 0.9, Sugar 4.3, Protein 19.5
MEXICORN GRITS
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.-Barbara Moorhead, Gaffney, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
CREAMY CHEESE GRITS WITH CHILIES
Steps:
- Preheat oven to 375 F.Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed. Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir. Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.
MEXICAN CHEESE GRITS CASSEROLE
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!
Provided by Judy Martin
Categories Breakfast Casseroles
Time 55m
Number Of Ingredients 11
Steps:
- 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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