- 1 cup uncooked quick-cooking grits
- 4 cups water
- 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 1 (9 ounce) box Green Giant® Frozen Spinach, thawed
- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 2 tablespoons chopped onion
- 2 tablespoons margarine or butter
- 2 cups shredded Cheddar cheese
- Heat oven to 350 degrees F. Cook grits in water as directed on package.
- In ungreased 13×9-inch (3-quart) glass baking dish, combine cooked grits and all remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese.
- Bake at 350 degrees F for 22 to 27 minutes or until edges are bubbly and cheese is melted.