| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, chopped
- 3 cups cooked black-eyed peas
- 1 medium jalapeno, diced
- 1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of chicken soup
- 1 (10-ounce) can mild enchilada sauce
- A few dashes of Louisiana hot sauce
- 2 tablespoons Essence, recipe follows
- 1 package corn tortillas
- Butter
- 2 cups grated cheddar
- Chopped green onions, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
- Preheat oven to 350 degrees F.
- Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
- Combine all ingredients thoroughly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 613 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 113 mg |
| Sodium | 1253 mg |
| Serving Size | 1 of 6 servings |
| Calories | 613 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 113 mg |
| Sodium | 1253 mg |
Reviews
I have made this several times, always turns out awesome. Tips: drain everything! I use Bush’s purplehull peas for this dish, can’t beat it. I also add a drained can of sweet corn. Pretty much follow the recipe otherwise. So good with sour cream, and it is even better as leftovers! One of our favorites.
I make this over and over and LOVE it just as it is!!!!!
I make it on stove and leave out the tortillas and serve over yellow rice
Cutting a can of soup cuts calories and cuts salt. I recommend low to no salt ingredients. Everyone loved it with the salt cut
soo. good! I made it with dried beans and of course it took longer. But it was worth it!
I substituted tomato soup for the tomatoes and I skipped the jalapeno because we aren’t really spicy food people here. It was absolutely amazing. I’ve never really worked with black-eye peas before, but I will certainly be on the look-out for more recipes that include them. This is definitely on the list to be made again soon.
Amazing! I adjusted the recipe as follows…2x 10oz cans fire roasted diced tomatoes drained and smashed to remove liquid. Seasoning mix I added 2tsp chili powder, used 1/2 the salt, mixed 50/50 jack and cheddar cheese. No tortillas because I made corn bread with this. I did butter the pan. Will be making this again!
My whole family really loved this dish. Made it for Memorial Day, now they want to know when will I make it again.
So this is the first review I have written but I had to chime in on this recipe. This was amazing!! Of course I had to change it up since I didn’t have exactly what it called for…I used one can of cream of chicken and no cream of mushroom, a can hot enchilada sauce, kinda made up an essence and some diced jalapeños from a jar. It turned out fantastically! It was not runny like most of the other people have mentioned. I think that 2 cans of soup was probably just too much. Oh, also worth mentioning…I drained and rinsed the canned peas and drained the tomatoes. I didn’t think it was salty at all, JUST RIGHT!
I too thought this recipe was too salty. I was disappointed therefore I took a second look at the recipe and realized that instead of using 2 tablespoons of the Essence Seasoning, I used it all.I’m speculating that perhaps the other two people made the same mistake I did.
I will try it again.
I will try it again.