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Black Eyed Pea Casserole

 

Nice casserole.
18

Yield

6

servings

Prep

12

min

Cook

55

min

Ready

59

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 pound ground beef
1 medium yellow onion
diced
2 cloves garlic
chopped
3 cups black-eyed peas
cooked
1 medium jalapeño pepper
diced
*
10 ounces tomatoes, canned
diced, about 1 can
10 ounces cream of mushroom soup
cream, canned, about 1 can
*
3 dash red hot pepper sauce
Louisiana, or more as needed
*
2 tablespoons essence
*
1 x corn tortillas (6-inch)
1 package
*
1 x butter
as needed
*
2 cups cheddar cheese, reduced-fat
grated
*
1 x scallions, spring or green onions
chopped, for garnish
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 27141% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 138mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 18%
Sugars g
Protein 42g
Vitamin A 13% Vitamin C 15%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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