Grits Fiesta Pie
Transform your dinner table into a Tex-Mex celebration with this Grits Fiesta Pie, a delightful fusion of Southern comfort and bold fiesta flavors. This hearty casserole layers a creamy, cheesy grits "crust" with a vibrant medley of seasoned ground beef, black beans, corn, and diced tomatoes, all topped with bubbling Monterey Jack cheese. Each bite offers a satisfying combination of textures and spices, enhanced with fresh garnishes like green onions, sour cream, and cilantro for the ultimate finishing touch. Perfect for weeknight dinners or casual gatherings, this easy-to-follow recipe comes together in just under an hour, making it a flavorful, crowd-pleasing option for your next meal. Plus, it's naturally gluten-free and endlessly customizable to suit your taste!
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Recipe Information
Ingredients
- 4 cups water
- 0.5 teaspoons salt
- 1 cup quick-cooking grits
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup Monterey Jack cheese, shredded
- 3 stalks green onions, sliced
- 0.5 cup sour cream (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring 4 cups of water to a boil with 0.5 teaspoons of salt.
Reduce the heat to low and gradually whisk in the grits, stirring constantly to avoid lumps.
Cook the grits for 4-5 minutes, stirring occasionally, until thick and creamy.
Remove the grits from the heat and stir in the cheddar cheese and butter until melted and combined. Set aside to cool slightly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Sauté the diced onion and bell pepper for about 3-4 minutes, or until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.
Stir in the taco seasoning, diced tomatoes, black beans, and corn. Cook for 2-3 minutes, allowing the flavors to meld, then remove from heat.
Lightly grease a 9-inch pie dish or similar baking dish. Spread the cooked grits in an even layer to form the ‘crust’ of the pie.
Spoon the beef mixture evenly on top of the grits layer.
Sprinkle the shredded Monterey Jack cheese over the beef mixture.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the pie sit for 5 minutes before slicing.
Garnish with sliced green onions, sour cream, and fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 382 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
