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