1 1/2 c. grits
6 c. water
3 eggs, beaten
1 1/2 sticks butter
1 lb. Velveeta cheese
3 tsp. seasoned salt
1 tsp. paprika
Tabasco to taste
1 sm. can chopped Ortega chilies

Cook grits in boiling water according to directions on box. Combine the remaining ingredients and add to the grits. (Melt Velveeta in microwave). Pour in casserole and cook in slow oven at 325 degrees for 1 hour. Serves 8 to 10.