1 1/2 c. water
1/4 tsp. garlic powder
1/2 c. quick grits
1/4 c. all purpose flour
1/2 c. (2 oz.) shredded cheddar cheese
1 egg, lightly beaten
3/4 lb. lean ground beef
1 pkg. taco seasoning
1 c. (4 oz.) shredded Monterey Jack cheese, divided
1/3 c. chopped tomato
1/4 c. sliced ripe olives
3 tbsp. finely chopped green pepper
2 lg. eggs, lightly beaten
2 tbsp. milk

Bring water and garlic powder to a boil in a large saucepan; stir in grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from heat. Combine flour and cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9 inch pie plate; press with back of a spoon to form a shell.

Cook ground beef and taco seasoning mix in a large skillet until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 cup Monterey Jack cheese, tomato, olives and green pepper; set aside. Combine 2 eggs and milk; pour over pie. Bake at 375 degrees for 25 minutes. Remove from oven; sprinkle with remaining 1/4 cup Monterey Jack cheese and let stand 5 minutes before slicing.