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1. Turn the oven to 350 degrees and preheat.
2. Add the ground beef to a large skillet and cook until browned through, breaking up the pieces.
3. Drain the excess fat.
4. Add the enchilada sauce, black eyed peas, tomatoes, sugar, salt and pepper and simmer for 10 minutes.
5. Layer 1/2 mixture on 3 quart round casserole dish.
6. Sprinkle half of the shredded cheddar cheese evenly on top.
7. In a bowl, mix together the green pepper, lettuce and onion.
8. Layer the mixture over the cheese and top with the remaining meat.
9. Bake the casserole for 25 minutes.
10. Serve garnished with corn chips.
11. Enjoy.
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