This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion , diced
- 2 cloves garlic , minced
- 2 cans black-eyed peas , 15.8 ounce
- 2 cups cooked long-grain rice
- 1 can diced tomatoes , 14.5 ounce
- 1.5 cups shredded Monterey Jack cheese
- salt and ground black pepper to taste
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
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3
Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
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4
Transfer to a 9x13-inch baking dish.
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5
Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts
Per serving
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