Mama's Black-Eyed Pea Casserole
Recipe courtesy Chris Owens.
Ingredients
- 1 lb Ground beef
- 1 Onion, medium yellow, diced
- 2 clove Garlic, chopped
- 3 cup Black-eyed pea, cooked
- 1 Jalapeno, medium, diced
- 1 can Diced tomatoes, 10-ounce, recommended Ro-tel
- 1 can Cream of mushroom soup, 10-ounce
- 1 can Cream of chicken soup, 10-ounce
- 1 can Enchilada sauce, 10-ounce, mild
- Hot sauce, a few dashes, Louisiana
- 2 tbsp Creole seasoning, Emeril's Essence
- 1 Corn tortilla, package
- Butter
- 2 cup Cheddar, grated
- Green onion, chopped, for garnish
Directions
- Brown the ground beef in a large skillet and drain the excess grease. Add the onion, garlic, jalapeno and Essence and cook 3 to 5 minutes, until the onion softens.
- Add the peas, tomatoes, mushroom soup, chicken soup, enchilada sauce and a few dashes of hot sauce. Simmer until warm, about 10 minutes.
- Preheat the oven to 350 degrees F. Tear the tortillas into large pieces, butter a large casserole dish and line the bottom with tortilla pieces.
- Spoon on a thin layer of the beef mixture, then a layer of cheese. Repeat with tortillas, beef and cheese, finishing with cheese.
- Cover with foil and bake 35 to 45 minutes. Cut into 2-inch squares and garnish with green onion.