This Grits Fiesta Pie is a hearty and comforting breakfast that merges Southern grits with bold Mexican flavors. The dish features a unique, crispy crust made from quick-cooking grits, flour, and cheddar cheese, which holds a savory filling of ground beef seasoned with taco spices. Topped with fresh tomatoes, sliced black olives, and green bell peppers, it offers a wonderful contrast of textures. Baked until golden and set with a layer of eggs, it creates a satisfying meal perfect for weekend brunches or busy weekday mornings. It’s a creative twist on traditional breakfast pies that brings warmth and flavor to the table.
Grits Fiesta Pie
Description
This Grits Fiesta Pie is a hearty and comforting breakfast that merges Southern grits with bold Mexican flavors. The dish features a unique, crispy crust made from quick-cooking grits, flour, and cheddar cheese, which holds a savory filling of ground beef seasoned with taco spices. Topped with fresh tomatoes, sliced black olives, and green bell peppers, it offers a wonderful contrast of textures. Baked until golden and set with a layer of eggs, it creates a satisfying meal perfect for weekend brunches or busy weekday mornings. It&# 226;ÂÂs a creative twist on traditional breakfast pies that brings warmth and flavor to the table.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC) and lightly grease a 9-inch pie plate.
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In a large saucepan, bring the water and garlic powder to a boil.
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Stir in the quick-cooking grits, return to a boil, then reduce heat.
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Cook for 4 minutes, stirring occasionally, until the grits are tender.
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Remove the pan from heat and let it cool slightly.
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In a bowl, combine the flour and cheddar cheese.
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Stir the flour and cheese mixture into the cooked grits.
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Beat one egg and stir it into the grits mixture until well blended.
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Spoon the grits mixture into the prepared pie plate.
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Press the mixture firmly with the back of a spoon to form a crust and shell.
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In a large skillet, cook the ground beef and taco seasoning until the meat is browned.
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Drain any excess fat from the beef.
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Spread the seasoned beef mixture evenly over the grits crust.
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Top the beef with 3/4 cup of shredded Monterey Jack cheese, chopped tomatoes, sliced olives, and chopped green bell peppers.
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In a small bowl, whisk together the remaining 2 eggs and milk.
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Pour the egg mixture evenly over the pie filling.
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Bake in the preheated oven for 25 minutes, or until the eggs are set.
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Remove from the oven and sprinkle with the remaining 1/4 cup of Monterey Jack cheese.
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Let the pie stand for 5 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 117.7kcal
- % Daily Value *
- Total Fat 6.7g11%
- Saturated Fat 4.2g22%
- Cholesterol 19.4mg7%
- Sodium 124.7mg6%
- Total Carbohydrate 8.0g3%
- Dietary Fiber 0.3g2%
- Sugars 0.2g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The ingredient list provided in the source text is incomplete (missing ground beef, taco seasoning, milk, additional eggs, Monterey Jack cheese, tomatoes, olives, and peppers). Please ensure you have all necessary ingredients for the full recipe.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Variations: You can substitute the ground beef with chorizo or sausage for a different flavor profile. For a vegetarian version, omit the meat and add extra beans or sautéed mushrooms.
