Title: Grits Fiesta Pie
Categories: Mexican Pie
Yield: 6 Servings

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

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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