Beef and Black-Eyed Pea Casserole
Tossed Green Salad
Ingredients
- ½ lb ground beef
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 1 jalapeño pepper, seeded and minced
- 1 (15-oz) can black-eyed peas, drained
- 1 (10-oz) can diced tomatoes and green chiles, drained
- ½ cup barbecue sauce
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 (6-oz) pkg cornbread mix
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Cook beef, onion, bell pepper, and jalapeño in an 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 ½ cup cheese. Spread over beef mixture in skillet. Sprinkle with ½ cup cheese.
- Bake 20 minutes or until a wooden pick inserted into center of cornbread comes out clean.
Side Dish Ingredients
- ½ (12-oz) pkg classic salad greens
- ½ (10-oz) pkg matchstick-cut carrots
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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