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Mama's Black-Eyed Pea Casserole Recipe

Mama's Black-Eyed Pea Casserole

Recipe courtesy Chris Owens

Show: Emeril LiveEpisode: Emeril's Football Contest

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on January 04, 2012

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    The is a great recipe. I love the addition of the jalapenos and enchilada sauce to give this dish a kick. I like flavorful and highly seasoned food. The recommended seasonings were right on. The dish was perfect for my taste buds. It was not too salty for me, in fact I added a little more salt to suit my taste. However, for those of you who like bland under seasoned food I would suggest purchasing low sodium cream of mushroom and chicken soup. Also, if you purchase canned black eye peas choose a brand that contains less sodium. Check the information on the labels!!!!

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  • on November 27, 2011

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    Way too salty. Consider cutting back on salt in the essence in favor of salt the enchilada sauce, etc.

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  • on October 11, 2011

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    I'm sorry but this has way too much salt..are you kidding me? Give a person a heart attack! I followed the recipe to a T and I think the enchilada sauce was waaay too much! It didn't have bad flavor, but I'm surprised no one had mentioned about the overkill on salt!

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  • on January 08, 2011

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    I have made this several times and I am getting ready to make it again tonight. Definitely a keeper. If using canned blackeyed peas make sure you drain them. Other than that I follow the receipe exactly. Love it!!

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  • on January 01, 2011

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    5 stars for taste, ease and portion. I went into making this dish with little expectation. I really think draining the black-eyed peas and Ro-tel make a HUGE difference. DRAIN UNTIL DRY! Also, when draining the excess grease after browning the beef--go out of your way to do a good job. I used 2 cans of pre-cooked BEP's, well-drained but not rinsed. Use a large casserole dish--9x13 MIN--use good judgement on torn tortilla pieces (i used maybe 10-12 tortillas for the whole recipe.
    As you add tomatoes,soups,enchilada sauce, etc., incorporate each into the beef mix thoroughly before adding the next. Allow to bubble on medium heat AT LEAST 10 mins (15 is even better . . . to reduce liquids. Use more shredded cheese than called for. Allow to cool before serving . . . better yet allow to cool, then move to fridge, and serve the next day. NOT RUNNY AT ALL!
    A New Years Day winner!

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  • on December 07, 2010

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    Awesome. This dish was very spicy i added hot enchilada sauce which gave it the extra kick. Along with a serrano pepper instead of jalapeno. I used Kroger can peas, but prepared them with smoked ham hocks they had a good flavor i set bowl aside for me. My family went to town on this dish it will be prepared again. Thanks.

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  • on November 11, 2010

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    it was very good my rating is excellent

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  • on October 11, 2010

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    Great recipe but wow it was spicy and we like spicy. Next time I will remove the seeds from the pepper and use only half as much cayenne. I used the dried beans cooked with stock for 1.5 hours and there was no liquid at all when I added them to the dish and so there was no issue with it being soupy at all.

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  • on September 23, 2010

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    For my daughters birthday I made a Mexican Fiesta.. I found this recipe while exploring my food selections. Needless to say this was not a hard recipe to make but it was by far the favorite food of the night. I could not understand how this tastes so good but it was wonderful. The only thing I did different from the recipe was I cooked the dry peas and it was delish. In fact, my son's 40th birthday is coming up at the end of the month and he said he wanted the same thing, Mexican but specifically the Black eyed peas cassarole.. Thanks for the recipe it definately was a hit.

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  • on August 12, 2010

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    I have made this twice and it is so very good. I agree with the other reviewers, it is very soupy. I used 3 cans of DRAINED black-eyed peas, and drained the tomatoes also. The recipe did not list how many corn tortillas to use, so I used a large package of 20, hoping it would soak up some of the liquid. I took it to church for a potluck and everyone loved it. Some guy yelled, "hey, who brought this mexican mushy stuff?" Now we all call it Mexican Mush. Thanks, Emeril!

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