Black Eyed Pea Casserole

Nice casserole.

59 minutes Prep: 12 minutes Cook: 55 minutes

271 calories per serving view nutrition facts

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1	pound	ground beef
1	medium	yellow onion	diced
2	cloves	garlic	chopped
3	cups	black-eyed peas	cooked
1	medium	jalapeno pepper	diced
10	ounces	tomatoes, canned	diced, about 1 can
10	ounces	mushroom soup	cream, canned, about 1 can
3	dash	hot chili sauce	Louisiana, or more as needed
2	tablespoons	essence
1	x	corn tortillas	1 package
1	x	butter	as needed
2	cups	cheddar cheese, reduced-fat	grated
1	x	scallions, spring or green onions	chopped, for garnish

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.

Serving Size 220g

Amount per Serving

Calories 271 41% of calories from fat