• 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 can (15 ounce) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoons salt (optional)
  • 3 cups water
  • 1 cup Quaker Enriched Hominy Quick Grits, uncooked*
  • 1 package (1.25 ounce) taco seasoning mix
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped

Cooking Instructions

Heat 1 teaspoon olive or vegetable oil over medium heat in large skillet. Add chopped onions and green pepper, cook 2-3 minutes, then add ground beef and brown meat. Drain extra juices from skillet. Add tomato sauce, chili powder and salt, mixing well. Simmer 15 minutes, stirring occasionally. Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In a saucepan, bring water to a boil, slowly stir in grits and taco seasoning mix. Reduce heat; simmer 3 to 5 minutes or until very thick, stirring occasionally. Spread grits mixture over bottom of prepared baking dish, pushing against sides of dish to form a shell. Spoon hot beef mixture into shell.* Bake 20 to 25 minutes or until heated through. Top with cheese and tomato and serve.

Serving Tips: *TIP: At this point, dish may be covered and refrigerated until ready to bake. Add 5 minutes to baking time; top with cheese and tomato.

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