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Black-Eyed Pea Casserole

A hearty dish made with ground beef, black-eyed peas, and rice that is perfect for family gatherings and easy to prepare ahead of time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound ground beef Use lean ground beef for less grease.
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
Casserole Base
  • 2 cans black-eyed peas, undrained (15.8 ounces each) Draining is not necessary.
  • 2 cups cooked long-grain rice
  • 1 can diced tomatoes, drained (14.5 ounces) Make sure to drain well.
  • 1.5 cups shredded Monterey Jack cheese Can substitute with low-fat cheese.
  • to taste salt and ground black pepper Adjust seasoning based on preference.

Method
 

Preparation
  1. Gather all your ingredients to ensure everything is ready for cooking.
  2. Preheat your oven to 350 degrees F (175 degrees C).
Cooking Meat
  1. Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic.
  2. Cook and stir for about 5 to 7 minutes until the beef browns and the onion becomes translucent.
  3. Drain any grease from the skillet.
Mixing Casserole
  1. In a large bowl, combine the undrained black-eyed peas, cooked rice, drained diced tomatoes, shredded cheese, and season with salt and pepper.
  2. Stir well to combine all ingredients evenly.
  3. Add the beef mixture from the skillet to the bowl and mix until well incorporated.
Baking
  1. Transfer the combined mixture into a greased 9x13-inch baking dish and spread it out evenly.
  2. Place the casserole in the preheated oven and bake for about 30 minutes until it is heated through.
  3. Ensure the casserole is hot all the way through before serving.

Notes

Consider adding diced jalapeños for heat or blending in sour cream for creaminess. Let the casserole sit for a few minutes after baking for easier serving.