Black Eyed Pea Casserole
Submitted by happyzhangbo
Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.
YIELD
6 servingsPREP
12 minCOOK
55 minREADY
59 minThis is what happens when a Southern pot of black-eyed peas crashes a Tex-Mex tortilla casserole, and the two get along beautifully. Spiced ground beef, creamy black-eyed peas, tomatoes, and a cream soup come together into a saucy filling, then it all gets layered between torn corn tortillas and plenty of cheddar like a south-of-the-border lasagna.
The seasoning carries it. Onion, garlic, and jalapeno cook down with a couple of tablespoons of Creole Essence, that paprika-and-cayenne blend, plus a few dashes of hot sauce, so every layer has warmth and a little heat.
Layering is the trick to a casserole that slices cleanly. Tear the tortillas into pieces rather than slicing, so they overlap like noodles and soak up the filling as it bakes. And keep it covered with foil in the oven, which stops the top layer of cheddar from scorching before the middle is hot and bubbly.
Pro Tips
- Brown the beef well and drain the grease so the casserole isn’t oily.
- Cook the Essence and aromatics together for a few minutes so the spices bloom before the liquids go in.
- Let the casserole rest a few minutes after baking so it sets and cuts into neat squares instead of sliding apart.
Variations
- Use ground turkey, or add a can of corn or black beans to stretch it.
- Swap pinto or kidney beans for the black-eyed peas.
- Top with sour cream, avocado, or fresh cilantro after baking.
Ingredients
Directions
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℉ (180℃).
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.
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