Casserole Recipes » Beef Casserole » Spicy Southwest Ground Beef Casserole with Black-Eyed Peas
 
 


Spicy Southwest Ground Beef Casserole with Black-Eyed Peas

Sautéed ground beef combined with jalapeno black-eyed peas, chopped white onion, condensed cream of chicken soup, cream of mushroom soup, hot enchilada sauce, and garlic. Ground beef mixture is layered in large, shallow baking dish with tortilla chips and grated fresh cheddar cheese. Casserole is baked until cheese has melted and sauce is bubbly.
Ingredients -

2 pounds Ground Beef
1 Large White Onion, chopped
1 (15 to 16 ounces) can Jalapeño Black-Eyed Peas
1 (10-3/4 ounces) can Condensed Cream of Chicken Soup
Cream of Mushroom Soup
1 (10 ounces) can Hot Enchilada Sauce
1 teaspoon Garlic Powder or 2 to 3 chopped Garlic Cloves
1 (10-1/2 ounces) bag Tortilla Chips, divided
3 cups Grated Fresh Cheddar Cheese, divided
 
Preparation:

1. Turn the oven to 350 degrees and preheat.

2. Add the ground beef to a large skillet and brown over medium heat.

3. Add the peas, onion, soups, garlic and enchilada sauce and mix well.

4. Spray a 13 x 9 inch glass casserole dish with nonstick cooking spray.

5. Layer 1/4 of the tortilla chips on the bottom and top with 1/4 of the meat mixture and 1/4 of the grated cheese.

6. Repeat the layers ending with the cheese on top.

7. Bake for 35 minutes then serve and enjoy.
 


Casserole Making Tips -

Jalapeño Black-Eyed Peas

Black-eyed peas are available in different forms including fresh, frozen, canned and dried. 1/2 cup of the peas offers 7 grams of protein and 24% of the recommended daily allowance for dietary fiber. Dried peas can be soaked overnight or softened using a quick soak method and softened in about an hour.

Casserole Making Tips -
Garlic

While there are single clove varieties, most of the garlic we see in bulk at supermarkets has a head containing about a dozen cloves. Store the garlic heads in a dry location at room temperature. Leave the cloves attached to the head of the bulb and the garlic will keep longer.
 
 
   
 
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