Grits fiesta pie

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

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