Purple hull peas are my favorite type of pea, and this colorful relish goes well with cornbread and peas. Any recipe that asks for pickle relish can use it with hot dogs or in other dishes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- ¼ cup butter
- 3 tablespoons olive oil
- 2 medium sweet onions (such as Vidalia®), thinly sliced
- 2 tablespoons minced garlic
- 2 pounds lean ground beef
- 3 tablespoons chili powder
- 1 (12 ounce) bottle zesty Italian-style salad dressing
- 1 cup chunky salsa
- 2 (20.5 ounce) cans refried black beans
- 1 pound grated Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
- Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
- Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.
- You can use fresh sausage or any other meat in place of beef.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 716 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |