Beef and Black-Eyed Pea Casserole
Simplest Tomato 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 gluten-free barbecue sauce
- 2 tsp ground cumin
- 1 tsp garlic powder
- 2 (7-oz) pkg gluten-free cornbread mix (see Note)
- 1 (8-oz) pkg shredded Cheddar cheese, divided
Instructions
- Preheat oven to 375°F. Cook beef, onion, bell pepper, and jalapeño in a large ovenproof skillet over medium heat 8 to 10 minutes or 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 mix 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 comes out clean.
Side Dish Ingredients
- 4 Roma tomatoes, cut into wedges
- 1 (1-oz) pkg fresh basil, chopped
- 5 Tbsp olive oil
- 3 Tbsp balsamic vinegar
Side Dish Instructions
- Toss together tomatoes, basil, oil, and vinegar in a bowl. Let stand 20 minutes. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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