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Prep Time: 20 Minutes Cook Time: 34 Minutes |
Ready In: 54 Minutes Servings: 6 |
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Great Brunch Entree Ingredients:
1 1/2 cups water |
1/4 teaspoon garlic powder |
1/2 cup quick-cooking grits |
1 egg, beaten |
3/4 lb sirloin, ground |
1/3 cup tomato, 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:
1. Bring water and garlic powder to boil in a large saucepan, stir in grits.
2. Return to a boil and reduce heat, cook 4 minutes, stirring occasionally.
3. Remove from heat.
4. Combine flour and cheddar cheese; stir into grits.
5. Stir 1 egg into mixture until well blended.
6. Spoon mixture into a lightly greased 9 pie plate; press with back of a spoon to form a shell.
7. Cook beef and taco seasoning mix in a large skillet until meat browns, drain.
8. Spread meat mixture into pie shell.
9. Top with 3/4 c Monterey Jack cheese, tomato, olives, and green pepper; set aside.
10. Combine 2 eggs and milk.
11. pour over pie.
12. Bake at 375F degrees.
13. for 25 minutes.
14. Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.
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