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
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 524 calories, 31g fat (17g saturated fat), 118mg cholesterol, 1049mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 38g protein.


  1. 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.
  2. 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.
Originally published as Baked Black-Eyed Peas in Taste of Home Ground Beef Cookbook 1999, p207

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