Tex-Mex Grits Casserole

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 26%
  • Fat: 7.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.9g
  • Carbohydrate: 30.5g
  • Fiber: 0.0g
  • Cholesterol: 130mg
  • Iron: 0.0mg
  • Sodium: 460mg
  • Calcium: 0.0mg


  • 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)


  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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