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Saturday, March 19, 2011

Grits Fiesta Pie

Here is an old family favorite....but I haven't made it in quite a while....because I really forgot about it!   Time to dig into the time tunnel of old recipes and revive a few once again!   Enjoy  one of my old standards.   

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Grits Fiesta Pie

Main Dish

Grits Shell: 
1 1/2 cup water
1/4 teaspoon garlic powder
1/2 cup white grits, quick cooking NOT instant grits!
1  egg, beaten
Meat Filling:  
3/4 pound sirloin, ground
1/3 cup tomatoes, chopped
1/4 cup black olives, sliced
3 tablespoon green pepper, minced
1/4 cup flour
1/2 cup Cheddar cheese, shredded
1 pkg taco seasoning mix
1 cup Monterey jack, shredded
2  eggs, beaten
2 tablespoon milk

Bring water and garlic powder to boil in a large saucepan, stir in grits.  Return to a boil and reduce heat, cook 4 minutes, stirring occasionally.  Remove from heat.

Combine flour and Cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell.

Cook beef and taco seasoning mix in a large skillet until meat browns, drain. Spread meat mixture into pie shell. Top with 3/4 cup Monterey Jack cheese, tomato, olives, and green pepper; set aside. Combine 2 eggs and milk. pour over pie. Bake at 375F. for 25 minutes. 

Remove from oven,  sprinkle with remaining 1/4 cup Monterey Jack cheese and let stand five minutes before serving. 

Notes:  ©WHStoneman

Yield: 6 servings

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Bon Appetit!!


Pam said...

This sounds delicious! I love grits and have added this to my must try list. YUM!!!

Betsy from Tennessee said...

Thanks, Bill. Although I'm not much of a grits person, this recipe looks good. Since I like 'anything' Mexican, think I'll try this one..

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017