*  Exported from  MasterCook  *
 
                              GRITS FIESTA PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Pies
                 Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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