1 cup quick-cooking grits uncooked
4 cups water
1 ounce 11 can Mexicorn drained
1 ounce 9 pkg frozen spinach thawed
1 pkg taco seasoning mix
2 tbsps onion chopped
2 tbsps butter
8 ozs cheddar cheese shredded
Heat oven to 350 degrees. Cook grits in water as directed on package. Squeeze spinach dry with paper towels.
In ungreased 9x13" 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 for 22-27 minutes, or till edges are bubbly and cheese is melted.