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Black-Eyed Pea Casserole




Source of Recipe


Taste of the South Magazine - February 2009-2010


Recipe Introduction


Love this recipe. The only thing I would add is more cheese.


List of Ingredients




2 tablespoons olive oil
1 cup chopped yellow onion
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 pounds ground beef
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon ground black pepper
2 (15-ounce) cans black-eyed peas, drained
1 (10-ounce) can mild tomatoes with green chiles, drained
2 cups shredded Cheddar cheese
2 (6-ounce) pkgs cornbread mix
1 1/3 cups buttermilk

Recipe



Preheat oven to 375°.

In a 10” cast-iron skillet, heat olive oil over medium-high heat. Add onion and cook for approximately 10 minutes. Add bell peppers and jalapeno. Continue to cook for approxi­mately 10 minutes, or until peppers are tender. Remove from skillet; set aside.

To the same skillet, add ground beef, cumin, garlic powder, chili pow­der, and black pepper. Cook until beef is crumbled and browned; drain. Add onion mixture to beef mixture, stirring to combine. Add black-eyed peas and tomatoes with green chiles; stir to combine. Sprinkle cheese over beef mixture.

In a medium bowl, combine corn­bread mix and buttermilk. Spoon over cheese layer. Bake for approximately 45 minutes, or until cornbread is golden brown. Re­move from oven, serve immediately.

Yield: 10 servings.