1 1/2 c Water 1 c (4 ozs) Monterey jack
1/4 ts Garlic powder Cheese, shredded and
1/2 c Quick-cooking grits Divided
1/4 c All-purpose flour 1/3 c Fresh tomatoes, chopped
1/2 c (2 ozs) cheddar cheese, 1/4 c Ripe black olive, sliced
Shredded 3 tb Green bell pepper, cored,
1 lg Egg, lightly beaten Seeded, and finely chopped
3/4 lb Ground beef 2 lg Eggs, lightly beaten
1 pk (1.75 oz) taco 2 tb Milk
Seasoning mix
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
Yields
6 servings