Beef-and-Black-Eyed Pea Casserole
Steamed Green Beans
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 jalapeño pepper, seeded and minced
- 2 (15-oz) cans black-eyed peas, drained
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 cup barbecue sauce
- 2 tsp ground cumin
- 1 tsp garlic powder
- 2 (8.5-oz) pkg cornbread mix
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Cook beef, onion, and jalapeño in a large ovenproof skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in peas, tomatoes, barbecue sauce, cumin, and garlic powder; cook, stirring occasionally, 5 minutes. Season with salt and pepper to taste.
- Prepare cornbread batter according to package directions; stir in 1 cup cheese. Spread over beef mixture in skillet. Sprinkle with 1 cup cheese.
- Bake 20 to 25 minutes or until a wooden pick inserted in center of cornbread topping comes out clean.
Side Dish Ingredients
- 1 (12-oz) pkg frozen green beans
- 2 Tbsp butter
Side Dish Instructions
- Steam green beans according to package directions; toss with butter, and season with salt and pepper to taste.
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