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GRITS FIESTA PIE

Category:    Mexican, Pies, Desserts
Yield:6 servings
 
  1 1/2 c  Water                               1 c  (4 ozs) Monterey jack
    1/4 ts Garlic powder                            Cheese, shredded and
    1/2 c  Quick-cooking grits                      Divided
    1/4 c  All-purpose flour                 1/3 c  Fresh tomatoes, chopped
    1/2 c  (2 ozs) cheddar cheese,           1/4 c  Ripe black olive, sliced
           Shredded                            3 tb Green bell pepper, cored,
      1 lg Egg, lightly beaten                      Seeded, and finely chopped
    3/4 lb Ground beef                         2 lg Eggs, lightly beaten
      1 pk (1.75 oz) taco                      2 tb Milk
           Seasoning mix                  
 
  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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