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Prep 15min
Total45min
Servings8
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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
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
2
tablespoons chopped onion
2
tablespoons butter or margarine
2
cups shredded Cheddar cheese (8 oz)
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Steps
1
Heat oven to 350°F. Cook grits in water as directed on package.
2
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.
3
Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
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To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.
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