Many of you may have heard the rare southern snow storm that passed through Atlanta yesterday! All you saw and heard is probably true…mainly folks stranded on roads and interstates, students spending the night at school and much more. One thing winter storm Leon brought with it is a gorgeous blanket of snow and a couple of snow days for schools! Both quite rare for this area!
Being home has me in the mood to cook and bake! This dish is one I’ve wanted to share for a while. Our family always looks forward to Fiesta Pie! What makes it fun and extra tasty is the grits crust! This main dish pie is perfect with fresh fruit salad! Other things I’ve served with it are black beans, refried beans, corn and avocado salad, corn on the cob, or coleslaw with spicy dressing to mention a few. Tonight I will have to use what I have on hand, as we have been asked to stay off the roads unless it’s an emergency…this doesn’t qualify and that’s okay!
Lemon Curd Tarts will be the perfect ending for dinner! These tarts could not be easier! Enjoy!
1 1/2 cups water
1/4 teaspoon garlic powder
1/2 cup quick-cooking grits
1/4 cup all-purpose flour
1/2 cup grated Cheddar cheese
1 egg, whisked with a fork
Bring water and garlic powder to a boil in a medium saucepan; stir in grits. Return to boil and reduce heat; cook 4 minutes, stir occasionally. Take off heat and stir flour and cheese into grits. Temper the whisked egg with some hot grits. Incorporate all the grits and egg together now.
Turn grits into a 9″ pie plate that has been lightly sprayed with cooking spray. Using the back of a spoon, press grits into plate to form crust.
1 lb lean ground beef
2 tablespoons * homemade taco seasoning OR 1 pkg taco seasoning
1 cup Mexican 4 cheese, grated and divided
1/3 cup fresh tomato, chopped
1/4 cup pitted black olives, sliced
3 tablespoons diced green pepper
2 large eggs, lightly whisked
2 tablespoons milk
Brown ground beef and taco seasoning in a large skillet. Drain and spread meat onto grits crust. Top with the following: 3/4 cup Mexican 4 cheese, tomatoes, black olives, green pepper; set aside.
In a bowl combine 2 eggs and milk and then pour over pie.
Bake for 25 – 30 minutes in a 375 degree oven. Remove from oven and sprinkle the remaining 1/4 cup Mexican 4 cheese on top and let stand for 5 minutes. Slice and serve.
*The homemade taco seasoning is salt free. On the contrary store bought seasoning is quite salty. I did not add salt when making my pie, but feel free to if desired.
Lemon Curd Tarts
1 box Pillsbury All-Ready Pie Crust
1 – 10.5oz. jar of lemon curd
Powdered sugar for dusting
Let crusts sit at room temperature for about 20 minutes. Using a scalloped cookie cutter, cut pie crusts. (I like to roll the crust a little thinner. I was able to cut 24 mini crusts from 1 pie crust by rolling out leftover dough after cutting several flower shapes.). Gently press cut crusts into mini muffin tin cups. Prick bottom with a fork. Bake at 425 degrees for 9 – 10 minutes or nicely browned. Cool.
Fill crusts with lemon curd and place on serving plate. Dust with powdered sugar.