One of my husband’s favorite dishes is this black-eyed pea casserole, which we serve with a side of cornbread and a salad. Depending on the canned tomatoes and cheese you select, this recipe is quite flexible.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (15.8 ounce) cans black-eyed peas, undrained
- 2 cups cooked long-grain rice
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 ½ cups shredded Monterey Jack cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9×13-inch baking dish.
- Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 450 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The casserole was ok. The recipe made enough that we have leftovers for one or two more meals. I would add more seasoning and maybe a little more cheese. I also used 2 bags of the Uncle Ben’s microwave long grain rice which I think worked out well. I would make this again with some minor modifications.