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Mama's Black-Eyed Pea Casserole Recipe

Mama's Black-Eyed Pea Casserole

Recipe courtesy Chris Owens

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

Showing 21-30 of 51

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  • on July 19, 2009

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    Not only am I not a beef or pork eater, I have a daughter who puts the P in "picky eater". So instead of using beef, I used ground turkey. I then noticed I had forgotten the corn tortillas and used 7 oz. of cooked small pasta shells. It turned out fabulous. It was like a homemade Hamburger Helper. It was a great way of using what might be hiding in your pantry. HA! HA! See what you might be able to acheive and share your Recipe Remix!













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  • on April 03, 2009

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    I am so pleased with this recipe! I followed the advice below and I drained the tomatoes so that the dish would come out to be a casserole and not a dip. My husband couldn't believe how good it was. It has the perfect amount of spices and heat! I can't wait until we have another pot luck at work so I can wow my coworkers!

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  • on February 17, 2009

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    This recipe is so easy to make and it is delicious! The leftovers are even better the next day. It is a little spicy for the kids with the jalapenos, so next time I might have to add less. But everyone loved it.

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  • on January 08, 2009

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    I made this b/c I have never eaten black-eyed peas and it sounded to easy. WOW what a surprise! Everyone loved it. Have made it several times since and it is always a surprise.

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  • on January 05, 2009

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    Each year I look for a way to make tasteless black eyed peas into
    something special for that New Year's good luck - and this was
    a real find! Perfect, came out great, would be great as a dip if
    you leave the corn torillas out. We loved it and is even better
    in the days to follow. I will pull this out again!

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  • on January 01, 2009

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    This casserole is really easy to make and really is good. I would suggest draining the rotel and black eyed peas, and put plenty of corn tortillas on each layer to absorb the liquids. Also, let it set for about 15 minutes after removing from the oven. It was a great way to have my "lucky New Years" black eyed peas.

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  • on December 30, 2008

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    The first time I started to make this dish, everybody kept dipping their tostitos into the meat/pea mixture, so I just put it out as a dip. I have, yet, to actually complete the recipe into it's casserole form. But, I can tell you that everytime I make it for a party in a dip form, it's the first to go!!! Lime tostitos are a great vehicle!

    And, it's SO easy to throw together. Thanks, Emeril for showcasing Chris and his Mama!

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  • on October 06, 2008

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    I would like to thank everyone for the positive feedback for my recipe! I like to add a little more garlic than shown and usuallly drain most of the canned ingredients. I make two layers and add more cheese also. Put a layer of corn tortillas on the bottom....add the casserole mixture plus cheese....then add more tortilllas and more casserole mixture with lots of cheese on top... I add more or less jalepeno depending on the crowd I'm serving.....I also like it with pinto beans.....Thanks again for trying my recipe.....Emeril and his staff Rock!!!!!

    Chris Owens

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  • on July 22, 2008

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    Great dish!!! It's easy to turn it into a Mexican dish by replacing a few ingredients!!

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  • on April 28, 2008

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    This recipe had an excellent flavor, however I think pinto or black beans would be better.

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