Ingredients
1
cup quick-cooking corn grits
4
cups water
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
box (9 oz) frozen chopped spinach, thawed
1
package (1 oz) Old El Paso™ taco seasoning mix
2
tablespoons chopped onion
2
tablespoons butter or margarine
2
cups shredded Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Cook grits in water as directed on package.
In ungreased 13x9-inch (3-quart) glass baking dish, mix cooked grits and remaining ingredients except 1 cup of the cheese. Sprinkle with remaining 1 cup cheese.
Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
