Black-Eyed Pea Casserole

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick® mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

Heat oven to 375°F.

In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.

Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.

In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.

Bake casserole 40 to 50 minutes or until light golden.

High Altitude (3500-6500 ft): No changes.

Makes: 12 servings

Mrs. Anderson’s Baking Oblong Rectangular Baking Dish Roasting Lasagna Pan, Ceramic, Sage, 13-Inches x 9-Inches x 2.5-Inches

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