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!!