Prep 10 mins
Cook 35 mins
This is a delicious casserole and it's so easy to make. I've put it in the crockpot for 4 hours on low instead of baking it, and that works great, too, especially if you're taking it to a pot-luck. Southwestern U.S. is where you'll find this great recipe.
- 453.59 g lean ground beef
- 2 (1814.36 g) can black-eyed peas with jalapenos, drained
- 473.18 ml rice, cooked
- 453.59 g can diced tomatoes
- 236.59 ml cheddar cheese, shredded
- 59.14 ml onion, minced
- 4.92 ml salt
- 1.23 ml pepper
- 1 garlic clove, crushed
- Brown meat.
- Combine all ingredients in 13X9X2 casserole.
- Bake at 350 degrees for 25 minutes.
This is really good! I changed a few things around but the basic idea remained the same. I omitted the ground beef, making this a vegetarian side dish. I used 2 cans of regular (not ranch style) black eyed peas, I used brown rice and I used mozzarella cheese instead of cheddar. The result was a tasty, savory, cheesy casserole that was spiced nicely with the garlic (I used 2 cloves of garlic) and had a tangy zip of the canned tomatoes. Thanks for the recipe!
This very good. I added 1 can whole kernnel corn, 1 can mushroom soup, 1/2 cup water & only used 1 can black eyed peas. I also seasoned the meat with the pepper & garlic salt, instead of using a glove of garlic.
This northerner living in the south had never made black eyed peas before. Glad i started with this recipe. Made it pretty much as is, used 4 cloves of garlic cuz I love lots of garlic, and the family raved! Used the slow cooker method & it came out perfect. Definitely will be making again. Thanks so much!