Beef and Black-Eyed Pea Casserole
Tossed Green Salad
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, 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 (6-oz) pkg cornbread mix
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Cook beef, onion, bell pepper, 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 into center of cornbread comes out clean.
Side Dish Ingredients
- 1 (12-oz) pkg classic salad greens
- 1 (10-oz) pkg matchstick-cut carrots
- ¾ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
