Julia's Simply Southern: Not-Cho Grits Dip >

Tuesday, December 23, 2014

Not-Cho Grits Dip

Recipe Courtesy of House Autry Grits

Not-Cho Grits Dip


1 cup House-Autry Stone Ground Grits
4 cups water
1 teaspoon salt
2 tablespoons butter
3 tablespoons dry taco seasoning mix
1 can refried beans (16 ounce)
1/2 cup bottled taco sauce
2 cups shredded cheddar cheese, divided
1 1/2 cups sour cream cheese
Tortilla chips 


Bring salted water to boil in medium saucepan. Slowly stir in grits.
Cover; reduce heat and cook, stirring occasionally until liquid is absorbed according to grits
 package directions. Stir in butter and taco seasoning. In small bowl, combine refried beans
 and taco sauce. Layer in 2 quart casserole grits, bean mixture, cheese, and
bake 350°F for 20-30 minutes. Remove from oven and top with sour cream.
Serve with tortilla chips.

***Optional: Top with salsa, avocado, jalapenos, and/or fresh tomato.

Recipe submitted by Gayle Braley, Second Place Winner in House-Autry's
Kiss My Grits Recipe Contest.
- See more at: House Autry Recipes

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