Tex-Mex Grits Casserole

Oxmoor House
6 servings.


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4 cups water
1/4 teaspoon salt
1 cup quick-cooking grits, uncooked
3 eggs, lightly beaten
1/2 cup minced reduced-fat, low-salt ham
1/4 cup sliced green onions
1 cup no-salt-added pinto beans, drained
1 cup no-salt-added salsa, divided
Vegetable cooking spray
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
Tomato slices (optional)
Fresh cilantro sprigs (optional)


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 lightly browned. Let stand 15 minutes before serving. If desired, garnish with tomato slices and cilantro sprigs.

Created date

August 2009

Nutritional Information

Calories 255
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 3.2 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 16.9 g
Carbohydrate 30.5 g
Fiber 0.0 g
Cholesterol 130 mg
Iron 0.0 mg
Sodium 460 mg
Calcium 0.0 mg