Betty's Tex-Mex Cheesy Grits Casserole

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

monterey jack cheese

🥗Healthier: pepper jack cheese

💰Cheaper: mozzarella cheese

Pepper jack adds spice while mozzarella is often more affordable.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and cost-effective.

In a large pot, bring water to a boil over medium to high heat.

Add salt and grits and return to a boil.

Reduce heat to low and cook grits 3 to 5 minutes, stirring often, until thickened. Set aside.

In a large skillet, melt 4 tablespoons butter.

Add thawed mirepoix blend to butter and saute over low to medium heat until softened.

Remove sautéed vegetables to a bowl and set aside.

In the same skillet, melt 4 tablespoons butter over medium heat and stir in flour.

Cook and stir, until mixture is bubbly.

Add milk and cook until sauce thickens.

Stir in cheddar cheese and green chiles. Season with salt and pepper to taste.

Pour grits mixture into a baking dish that has been sprayed with cooking oil spray.

Pour green chili enchilada sauce over top, using ½ can to 1 whole can, as desired.

Bake at 350 degrees (F) for about 30 to 40 minutes, or until bubbly and beginning to brown.

Remove from oven and let rest at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens