Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | Water |
¼ teaspoon | Garlic powder |
½ cup | Quick-cooking grits |
¼ cup | All-purpose flour |
½ cup | (2 ozs) cheddar cheese, |
\N \N | Shredded |
1 large | Egg, lightly beaten |
¾ pounds | Ground beef |
1 pack | (1.75 oz) taco |
\N \N | Seasoning mix |
1 cup | (4 ozs) Monterey jack |
\N \N | Cheese, shredded and |
\N \N | Divided |
⅓ cup | Fresh tomatoes, chopped |
¼ cup | Ripe black olive, sliced |
3 tablespoons | Green bell pepper, cored, |
\N \N | Seeded, and finely chopped |
2 larges | Eggs, lightly beaten |
2 tablespoons | Milk |
In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with ¾ Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining ¼ cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings.
Recipe: Joy Gillespie of Neeses, South Carolina