MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL

Mama's Black-Eyed Pea Casserole by Emeril image

This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Provided by HappyTune

Categories Onions

Time 11m

Yield 6-8 serving(s)

Number Of Ingredients 15

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Ingredients

1 lb ground beef
1 medium yellow onion, diced
2 garlic cloves, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10 ounce) can diced tomatoes (recommended ( Ro-tel)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can mild enchilada sauce
2 -3 dashes louisiana hot sauce
2 tablespoons Emeril's Original Essence
1 (6 -8 count) package corn tortillas
butter
2 cups grated cheddar cheese
chopped green onion, for garnish

Steps:

Brown the ground beef in large skillet.
Drain the excess grease and the add onion, garlic, jalapeno and Essence.
Cook the mixture for 3 to 5 minutes or until the onion has softened.
Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
Add a few dashes of hot sauce.
Simmer until warm, about 10 minutes.
Preheat oven to 350°F.
Tear the tortillas into large pieces.
Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
Cook for 35 to 45 minutes.
Remove from the oven, cut slices approximately 2 by 2 inches and serve.
Garnish with chopped green onion.

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constance shepherd

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This casserole is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.

Neil Srivastava

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I've made this casserole several times and it's always a hit. It's a great dish to take to potlucks or parties.

Sugon Khan

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This casserole is a great way to use up leftover turkey or chicken. I also like to add some chopped celery and carrots to the casserole.

Sagar Sha

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I love this casserole! It's so flavorful and comforting. I always make a double batch so I can have leftovers for lunch the next day.

tim tilley

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This casserole is a great way to get your kids to eat their vegetables. My kids love the corn and black-eyed peas.

Shahzaib official

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This casserole is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.