Recipe courtesy of Chris Owens
Show: Emeril Live
Save Recipe Print
Mama's Black-Eyed Pea Casserole
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

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 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 degrees 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Black-Eyed Pea Salad

Recipe courtesy of The Neelys

Black-Eyed Peas with Bacon and Pork

Recipe courtesy of The Neelys

Cheesy Gnocchi Casserole with Ham and Peas

Recipe courtesy of Food Network Kitchen

Black-Eyed Peas

Recipe courtesy of John Besh

Black-Eyed Peas

Recipe courtesy of Curtis Aikens

Black-Eyed Peas

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          Latest Stories