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Submarine Base
Holy Loch, Scotland
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Holy Loch Time: 14:33
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Site 1 CPO Wive's Association (Reconstructed)
Black-Eyed Pea Casserole
Master Recipe List
| Category 1 : |
Casseroles |
| Category 2 : |
Main Dish |
| Recipes Summary : |
I saw a version of this on the Emeril Live TV show on the Food Network. This version is modified to suit my life style. I am a bachelor so a lot of consideration needs to be given. |
| Servings : |
4 |
| Prep Time : |
60 Minutes |
| Recipe : |
Ingredients:
1/2 pound ground beef
1 medium yellow onion, diced
1 clove garlic, chopped
2 cups cooked black-eyed peas
1 medium jalapeno, diced
5 ounces diced tomatoes (recommended: Ro-tel)
5 ounces can cream of chicken soup
5 ounces can mild enchilada sauce
A few dashes of Louisiana hot sauce
A few dashes of taco seasoning
1 package corn tortillas
Butter
1 1/2 cups grated cheddar
Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, and jalapeno. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, 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.
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| Submitted : |
Ray Plumlee |
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