Ingredients:
1 1/2 cups water
1/4 teaspoon garlic powder
1/2 cup quick-cooking grits
1 eggs, beaten
3/4 lb sirloin, ground
1/3 cup tomatoes, chopped
1/4 cup black olives, sliced
3 tablespoons green peppers, minced
1/4 cup flour
1/2 cup cheddar cheese, shredded
1 package taco seasoning mix
1 cup monterey jack cheese, shredded
2 eggs, beaten
2 tablespoons milk
Directions:
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 c Monterey Jack cheese, tomato, olives, and green pepper; set aside.
Combine 2 eggs and milk.
pour over pie.
Bake at 375F degrees.
for 25 minutes.
Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.
Servings: 6
Time preparation: 20 min.
Time total: 54 min.