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Tex-Mex Grits Casserole

Yield 6 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Position knife blade in food processor bowl; add beans and 1/4 cup salsa. Process until smooth.

  3. 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.

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