Black-Eyed Pea Casserole

 

1 1/2

lb extra-lean (at least 90%) ground beef

1

tablespoon olive or canola oil

1

medium green bell pepper, chopped (1 cup)

1

small jalapeño chile, finely chopped

2/3

cup chopped onion

2

cans (15 to 16 oz each) black-eyed peas, drained, rinsed

2

cans (14.5 oz each) Muir Glen® organic fire roasted or plain diced tomatoes, undrained

1 1/4

teaspoons ground cumin

1

teaspoon garlic powder

1

teaspoon chili powder

1/2

teaspoon pepper

1

cup Bisquick Heart Smart® mix

1

cup yellow cornmeal

1

cup 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.