- 1 cup quick grits
- ⅔ cup cheddar or pepper jack (or a mix), grated
- Ground black pepper
- 1 pound ground beef
- 4 large cloves of garlic, minced.
- 4 teaspoons chile powder
- 2 teaspoons ground cumin, plus extra for seasoning beans
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 small bunches Swiss chard (about 2 pounds) stemmed and washed thoroughly; leaves torn into large pieces
- 1 cup cooked and drained black beans
- Salt and pepper, to taste
- Plain yogurt or sour cream, salsa, chopped cilantro, and lime wedges for garnish
- Bring 4 cups of water and ½ teaspoon salt to boil in a large saucepan. Whisk in grits and, stirring frequently, cook until tender and thick, about 5 minutes. Stir in cheese and season with pepper.
- Meanwhile, heat a large skillet over medium-high heat. Add ground beef; cook until it has lost its raw color, 3 to 4 minutes. Pour off excess fat. Add half the garlic; cook until fragrant, about a minute. Add chile powder, cumin, and cayenne, and ⅔ cup of water. Simmer until most of the water has evaporated. Turn into a medium bowl; cover and keep warm.
- Add olive oil and remaining garlic to empty skillet; sauté until fragrant, about a minute. Add chard; sauté until wilted and tender, 5 to 7 minutes; season with salt and pepper
- Place black beans in a medium microwave-safe bowl; season to taste with salt, pepper, and sprinkle of cumin. Microwave on high power until hot, 2 to 3 minutes.
- Divide grits among 4 large soup plates. Top with chard, then with meat and finally black beans. Garnish each with a dollop of yogurt, a few spoonfuls of salsa, cilantro, and a squeeze of lime juice.
SMITH BITES says
yuh know? I have left-over grits in my fridge right now that I was trying to figure out how to use . . . and I have swiss chard in my garden that needs picked . . . guess what I’m making??
Love it! Any excuse to use grits is great, in my book.
Sweet, ever-loving awesome! That is one of the most evil-genius ideas I’ve seen in quite a long time (someone did recently send me a recipe for lobster/bacon mac n’ cheese). I think every southern, foodie, meat-loving bone in my body is quivering with the insane anticipation of making this dish.
Golden Gate Eric says
Great recipe. Just tried this tonight. My girlfriend doesn’t eat beef so I substituted ground turkey (half thigh meat for fattiness and half breast meat) and it turned out fine. Did embellish a bit more cheese in the grits though! 🙂
Katies Cooking says
Interesting take on a deconstructed taco. I never would have thought to use grits! Swiss chard is a great idea too. I think I’ll have to make this dish this week!