Thursday, January 04, 2007

Black-eyed Pea Casserole

Too late for New Years Day but this is simple and would be good anytime. Plus you could use low fat, low sodium soups. I have not made this, yet. But as always, I would make it my own since I never follow a recipe: Probably add more cheese - some cheddar; some jalapeno jack and use the extra spicy Rotel.


One can of blackeyed peas with jalapenos
One can of plain blackeyed peas
One and a half pounds of ground beef
One onion-chopped
One teaspoon minced garlic
One can of Rotel
One can of cream of chicken soup
One can of cream of mushroom soup
One can of mild enchilada sauce
One dozen corn tortillas torn in fourths
Two cups of grated cheddar cheese

Prepare by sauteing beef and garlic until lightly browned. Drain excess fat. Stir in remaining ingredients, excluding onions, tortillas and cheese. Layer tortillas on the bottom of a 13 X 9 casserole dish, followed by meat mixture, followed by onions and cheese. Repeat layering process. Top with remaining cheese and bake at 350 for 35 minutes.


I was told: This came from a local man, who said his mom fixed this every New Years and still does. His recipe won him a trip to be on Emeril.

4 comments:

Anne said...

Home cooked things usually taste so good ! How are you doing today, NoMas ?
Anne

Skittles said...

That sounds sooo good. Make some and invite me over :)

Hammer said...

I've only had black eyed peas one time when they didn't taste like they had crunchy dirt in them.

Is there a trick to cooking it out or is that just part of eating black eyed peas?

NoMas said...

Anne: thanks for visiting, see today's post.

Skittles: I do plan to make this.

Hammer: whomever cooked those peas did not rinse them well - they used the dried blackeyes and they must be rinsed well in a colendar(sp?), like pintos. This recipe calls for the canned peas so no dirt. Damn, guess you got your fiber that day! Gassing sand!?