MAMA'S BLACK-EYED PEA CASSEROLE
Steps:
- Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
- Preheat oven to 350 degrees F.
- Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
- Combine all ingredients thoroughly.
BLACK-EYED PEA CASSEROLE
This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 7
Steps:
- In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CASSEROLE WITH BLACK-EYED PEAS
This is a delicious casserole and it's so easy to make. I've put it in the crockpot for 4 hours on low instead of baking it, and that works great, too, especially if you're taking it to a pot-luck. Southwestern U.S. is where you'll find this great recipe.
Provided by PanNan
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat.
- Combine all ingredients in 13X9X2 casserole.
- Bake at 350 degrees for 25 minutes.
- Serve.
BLACK-EYED PEA CASSEROLE
This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.
Provided by Wendy F
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
- Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
- Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 23.8 g, Cholesterol 42.9 mg, Fat 12.8 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 6.2 g, Sodium 449.7 mg, Sugar 1.6 g
BLACK-EYED PEAS AND HAM CASSEROLE
This is a delicious and hearty winter meal. Serve in deep bowls with a big, green salad at table, and lots of crusty bread and everyone will be happy.
Provided by evelynathens
Categories Ham
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf and enough water to cover, and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, keeping 2 cups of the liquid. Discard bay leaf. (Can be done up to 2 days ahead to this point. Refrigerate until ready to proceed with recipe.).
- Saute onion in olive oil, over medium heat, until partially cooked and translucent, 5-6 minutes.
- Preheat oven to 350°F Empty peas into a 4-quart baking dish and add all remaining ingredients (including onions and reserved bean water). Stir to distribute ingredients evenly throughout casserole. Taste some of liquid and season with salt and pepper to taste.
- Bake for 40-50 minutes, or until hot and bubbly. The casserole will be quite 'wet' and should be served in bowls. Even better the next day.
Nutrition Facts : Calories 496.8, Fat 8, SaturatedFat 2.1, Cholesterol 26, Sodium 1119.4, Carbohydrate 82.8, Fiber 9, Sugar 37, Protein 27.9
BLACK-EYED PEA CASSEROLE (RICE COOKER)
Steps:
- Place all ingredients in an electric rice cooker.
- Cook until rice pot completes the cycle.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK-EYED PEA CASSEROLE
Big family or big appetites? Here's a hearty casserole to satisfy the hungriest.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
- Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
- In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
- Bake casserole 40 to 50 minutes or until light golden.
Nutrition Facts : Calories 275, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 6 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg
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