Grits Fiesta Pie
Submitted by cjones
Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThis is where Southern grits meet Mexican flavors in the best possible way. A cheddar-laced grits crust forms the pie shell, packed with taco-seasoned ground beef, Monterey Jack cheese, fresh tomatoes, black olives, and green bell pepper, then bound together with an egg-and-milk custard poured over the top.
The grits crust is genius. Cook quick grits with garlic, stir in flour, cheddar, and a beaten egg, then press the mixture into a pie plate. It sets up firm enough to hold the filling but stays creamy on the inside.
Brown the ground beef with taco seasoning, drain well, and spread it over the grits shell. Layer on the toppings, pour the custard over everything, and bake until set. The last quarter cup of Monterey Jack goes on right out of the oven and melts into a gooey top layer during the 5-minute rest.
Let the pie stand before slicing so it holds together and cuts cleanly.
Kitchen Tips
- Press the grits crust firmly and evenly into the pie plate using the back of a spoon, pushing it up the sides
- Drain the browned beef thoroughly so the grits crust doesn’t get soggy
- The pie is done when the custard is set and doesn’t jiggle in the center
- Serve with sour cream, salsa, or hot sauce on the side
Variations
- Use ground turkey or chorizo instead of beef
- Add a layer of refried beans between the crust and the meat
- Swap the black olives for pickled jalapeños if you like more heat
Ingredients
Directions
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 ¾ 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 ¼ cup of Monterey jack cheese, and let stand for 5 minutes before slicing.
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