Grits fiesta pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| ¼ | teaspoon | Garlic powder |
| ½ | cup | Quick-cooking grits |
| ¼ | cup | All-purpose flour |
| ½ | cup | (2 ozs) cheddar cheese, |
| Shredded | ||
| 1 | large | Egg, lightly beaten |
| ¾ | pounds | Ground beef |
| 1 | pack | (1.75 oz) taco |
| Seasoning mix | ||
| 1 | cup | (4 ozs) Monterey jack |
| Cheese, shredded and | ||
| Divided | ||
| ⅓ | cup | Fresh tomatoes, chopped |
| ¼ | cup | Ripe black olive, sliced |
| 3 | tablespoons | Green bell pepper, cored, |
| Seeded, and finely chopped | ||
| 2 | larges | Eggs, lightly beaten |
| 2 | tablespoons | Milk |
Directions
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