| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
Mexican |
Mexican, Pies, Hamburger, Beef |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
c |
Quick-cooking grits |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
(2 ozs) cheddar cheese, |
|
|
Shredded |
| 1 |
lg |
Egg, lightly beaten |
| 3/4 |
lb |
Ground beef |
| 1 |
pk |
(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 |
tb |
Green bell pepper, cored, |
|
|
Seeded, and finely chopped |
| 2 |
lg |
Eggs, lightly beaten |
| 2 |
tb |
Milk |
INSTRUCTIONS
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 3/4 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 1/4 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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