Blackeyesoftexascasserole Recipes

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.

Steps:

• Saute ground beef, onion and add garlic power until lightly browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternating layer the mixture of meat and tortillas, beginning and ending with the meat mixture, in a large greased casserole dish. Sprinkle with cheese.
• Bake at 350 degrees for 35 minutes or until bubbly.
• Serve with crackers or cornbread.

Steps:

• Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese.
• Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture. Sprinkle top with cheese and bake for 35 minutes or until bubbly.

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.

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.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
• Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
• In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
• In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
• Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
• Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
• In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
• Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
• Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
• Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
• Top with chives and serve with lemon wedges.
• Enjoy!

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.