The best delicious Grits Fiesta Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grits Fiesta Pie recipe today!
Hello my friends, this Grits Fiesta Pie recipe will not disappoint, I promise! Made with simple ingredients, our Grits Fiesta Pie is amazingly delicious, and addictive, everyone will be asking for more Grits Fiesta Pie.
What Makes This Grits Fiesta Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grits Fiesta Pie.
Ready to make this Grits Fiesta Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Yields
6 Servings
Leave a Reply