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Black-Eyed Pea Casserole

Black-Eyed Pea Casserole
Recipe Tip
Black-Eyed Pea Bonus
Black-eyed peas are a source of the mineral magnesium, which helps send signals to the muscles via the nervous system. Muscles help bones move so you can do many things.

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Based on 9 ratings

A sassy southern-style filling with ground beef and black-eyed peas is topped with an easy cornbread topping. From eatbetteramerica.
Prep Time:20 min
Start to Finish:1 hr 10 min
makes:12 servings
1 1/2lb extra-lean (at least 90%) ground beef
1tablespoon olive or canola oil
1medium green bell pepper, chopped (1 cup)
1small jalapeño chile, finely chopped
2/3cup chopped onion
2cans (15 to 16 oz each) black-eyed peas, drained, rinsed
2cans (14.5 oz each) Muir Glen® organic fire roasted or plain diced tomatoes, undrained
1 1/4teaspoons ground cumin
1teaspoon garlic powder
1teaspoon chili powder
1/2teaspoon pepper
1cup Bisquick Heart Smart® mix
1cup yellow cornmeal
1cup fat-free (skim) milk
1.Heat oven to 375°F. In 12-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain in colander. Meanwhile, in same skillet, heat oil over medium heat. Add bell pepper, jalapeño chile and onion; cook, stirring occasionally, 3 minutes or until crisp-tender.
2.Stir in beef, peas, tomatoes, cumin, garlic powder, chili powder and pepper. Bring to a boil; reduce heat. Simmer 3 to 5 minutes or until sauce is slightly thickened. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Set aside.
3.In medium bowl, stir together remaining ingredients. Spoon and spread evenly over beef mixture.
4.Bake 30 to 35 minutes or until light golden brown.
Nutritional Information
1 Serving: Calories 280 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 480mg; Total Carbohydrate 36g (Dietary Fiber 4g, Sugars 7g); Protein 19g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
5 Reviews

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not the best
I usually like spicy foods, but not this time. I thought the spiciness overpowered the other flavors, and it seemed like something was missing from this. I won't make this again, but the cornbread topping was good, so I may try that on another casserole sometime.
Posted at 9:56 AM on January 12 2009 by qtscookn
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We oved this dish!
My family loved this dish. I will make it less spicy next time for my little ones. We will enjoy this recipe many times to come. Actually, it was so awesome I intend on bring it to any gatherings/potlucks.
Posted at 9:34 AM on July 16 2008 by cookingmomashell
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Easy and Delicious
We loved this recipe, we only changed it by using diced tomatoes seasoned with basil, garlic, and oregano. My husband and his friend called this a Mexican-style shepards pie. I will definitely be making this again.
Posted at 11:37 AM on December 21 2007 by
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FOOD REVIEW
THIS DISH WAS VERY TASTEY AND FILLING. I LIKE SPICY FOOD SO I ADDED EXTRA PEPPERS.THE ONLY THING I WOULD ADD IS A LITTLE SWEETNER(EQUAL) TO THE CORN BREAD TOPPING TO GIVE A FLAVOR CONTRAST TO THE HOT. I WILL MAKE THIS DISH AGAIN AND AGAIN.
Posted at 9:41 AM on September 21 2007 by CASSANDRA
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This dish is Outrageous. I served it to some friends on card night, and it received outstanding and surprising reviews from everyone. The only difference I would make is I would be sure to leave trhe seeds in when I chop the Jalapeno Pepper. I made the mistake of removing them, fearing that the dish would be too hot, and as it turned out, it wasn't hot enough. Otherwise, I Highly reccommend this to anyone seeking a different style casserole to serve.
Posted at 8:00 PM on July 9 2007 by Donald of Columbus Ohio
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