Half Mexican

This is my mom's Spoonbread Tamale Pie, it's a family favorite!  It's more of a Tex Mex casserole, but since I'm half Mexican I can claim that any dish I make is at least half Mexican :) 

Here's what you will need:

It's a tricky recipe so you might need some encouragement from Rosie.

Doh!!!  I forgot an onion and salsa!  I guess I will be heading back to the store! BRB

Ok I'm back, let's get started.

Chop 1 medium onion and sautee with 1 lb lean ground beef in a skillet:

Next add 1 can of whole kernel corn, 1 can diced tomatoes, 1/2 cup salsa & 4-6 teaspoons of chile powder:

Looks pretty doesn't it?  Mix it up real good. 

Next in a separate bowl stir 1 cup of water with a 1/2 cup of grits and add to skillet:

It's hard to see, but I promise I mixed the water & grits combo in really good!  Now add a dash of salt & pepper and cover and simmer for 5-10 minutes.

Okey dokey onto the topping!!  This is the tricky part.

In a saucepan scald 1-1/2 cups of milk with 2 tablespoons butter and 1/2 teaspoon of salt:

Next gradually add 1/2 cup of grits while stirring:

Stir until it's thickened up,  make sure you keep stirring because it will burn if you don't...not that I would know from experience.

Once it's nice and thick you will remove it from heat and quickly add 2 beaten eggs and 1-1/2 cups of cheddar cheese:

I cheated I put the beaten eggs in with the cheese and added them at the same time.

Stir until well blended:

Set aside for a minute.  Grab a 9x13 pan and spread the skillet mixture evenly into the bottom of the pan:

Now spread the topping evenly over the skillet mixture:

Bake at 375 degrees for 40 minutes.

Yum!!  Careful who you feed it to though, it has been known to snare soldiers.  Uncle Sam included...and trust me you don't want him to want you!