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