Grits Fiesta Pie


  • 1-1/2 Cups Water
  • 1/4 tsp. Garlic powder
  • 1/2 Cup Quick-cooking grits
  • 1/4 Cup All-purpose flour
  • 1/2 Cup (2-oz) cheddar cheese, shredded
  • 1 lg Egg, lightly beaten
  • 3/4 lb Ground beef
  • 1 pkg. (1.75 oz) taco Seasoning mix
  • 1 c (4 ozs) Monterey jack Cheese, shredded and divided
  • 1/3 c Fresh tomatoes, chopped
  • 1/4 c Ripe black olive, sliced
  • 3 Tbsp. Green bell pepper, cored, seeded, and finely chopped
  • 2 lg Eggs, lightly beaten
  • 2 Tbsp. Milk
  1. 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.
  2. In a bowl, combine the flour and cheddar cheese. Stir into the grits. Stir 1 egg into the mixture until well blended.
  3. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell.
  4. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe olives, and green bell pepper. Set aside.
  5. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes.
  6. Remove from oven. Sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing.


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