Texas Black-Eyed Pea Casserole
A hearty Tex-Mex casserole featuring ground beef, black-eyed peas, melted cheeses, and crunchy tortilla chips, perfect for satisfying family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground chuck, chopped garlic, and chopped onion in a skillet.
- Add enchilada sauce, chopped black olives, cream of mushroom soup, and black-eyed peas to the meat mixture. Mix well.
- Place a layer of tortilla chips in the bottom of a 9 x 13 inch baking dish.
- Spoon half of the meat mixture over the chips until just covered.
- Cover the meat layer with more tortilla chips.
- Sprinkle 1 cup of shredded mozzarella cheese over the chips.
- Spoon the remaining meat mixture over the cheese and top with more tortilla chips.
- Sprinkle the remaining cheese (mozzarella and cheddar) on top.
- Bake for approximately 20 to 25 minutes until bubbly and cheese has melted.
- Remove from oven and let cool for 10 to 15 minutes before serving.
Tips & Substitutions
For added flavor, consider sautéing some bell peppers or jalapeños with the onion and garlic. You can substitute ground turkey or chicken for a leaner option, and if you prefer a vegetarian version, swap the meat with additional black-eyed peas or beans. For a spicy kick, mix in some diced green chiles. This casserole is versatile and can be customized to your taste!
Serving Suggestions
Serve the Texas Black-Eyed Pea Casserole with a side of fresh guacamole or a crisp green salad for a complete meal. It pairs beautifully with Siesta Salad for a refreshing contrast. You can also offer sour cream or salsa on the side for added flavor. This dish is perfect for potlucks or family gatherings!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for a quick meal. This dish also freezes well; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Black-Eyed Pea Casserole contains roughly 441 calories, with 16g protein, 51g carbohydrates, and 20g fat. It is an excellent source of protein (32% of the Daily Value) and calcium (25% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 778mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh black-eyed peas instead of canned?
Yes, you can use fresh black-eyed peas! Just make sure to cook them until tender before adding them to the casserole. This will enhance the flavor and texture of the dish. However, using canned peas is a great time saver and still delicious.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Assemble all the layers in the baking dish, cover tightly, and refrigerate. When ready to bake, simply remove it from the fridge 30 minutes before baking to bring it to room temperature, then bake as directed.
What can I do if I don't have enchilada sauce?
If you don't have enchilada sauce on hand, you can substitute it with salsa or a homemade mix of tomato sauce with spices like chili powder, cumin, and garlic powder. This will still provide great flavor to the casserole and keep it enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).