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Baked Black-Eyed Peas Recipe

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Black-eyed peas are a nice change of pace in this cheesy casserole. Use whatever type of enchilada sauce you prefer...or try a blend of cheddar and Monterey Jack cheeses.—Janelle Buschman, Waka, Texas

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Baked Black-Eyed Peas Recipe

Prep: 25 min. Bake: 35 min.

Yield: 6 Servings

25 35 60

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1 cup tortilla chips, crushed
3 cups (12 ounces) shredded cheddar cheese

Directions

In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add peas, soup and enchilada sauce; mix well.
Sprinkle tortilla chips in a greased 11-in. x 7-in. baking dish. Layer with half of the beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6 servings.

Baked Black-Janelle Buschman, Waka, Texas-Eyed Peas can be served as an appetizer with tortilla chips for dipping.

Nutritional Facts 1 serving (1 each) equals 524 calories, 31 g fat (17 g saturated fat), 118 mg cholesterol, 1,049 mg sodium, 24 g carbohydrate, 4 g fiber, 38 g protein.

Originally published as Baked Black-Eyed Peas in Taste of Home Ground Beef Cookbook , p207

Jazzed-Up Black-Eyed Peas

To give our black-eyed peas pizzazz appropriate for our New Year’s celebration, I cooked them in V-8 juice and added some chili powder. They were quite a hit! —Susan E. Ellenwood, Georgia

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