Black-Eyed Peas Oklahoma Casserole
A hearty, spicy one-dish casserole layered with seasoned beef, black-eyed peas, tortillas, and melted cheese—comfort food with a Tex-Mex twist.
This recipe is American style, dinner, scaled for 10 servings, with 20 min prep and 35 min cook.
Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 10
Quick cooking notes
- Core ingredients include ground beef, onion, black-eyed peas, rotel tomatoes.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 10 servings.
Ingredients
- 500 grams ground beef
- 1 medium onion (chopped)
- 2 cups black-eyed peas (cooked or canned, drained)
- 1 can (10 oz) rotel tomatoes
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup enchilada sauce
- 1 cup sour cream
- 1 teaspoon garlic salt
- 1 teaspoon salt and pepper (to taste)
- 8 medium corn tortillas (cut into pieces)
- 2 cups cheddar cheese (shredded)
Instructions
- Preheat oven to 175°C (350°F).
- Cook ground beef and onion in a skillet until browned. Drain excess fat.
- Stir in black-eyed peas, tomatoes, soups, enchilada sauce, sour cream, and seasonings.
- Grease a 9x13-inch baking dish.
- Layer 1/3 of tortillas, 1/3 of meat mixture, and cheese. Repeat layers, ending with cheese on top.
- Bake for about 35 minutes until hot and bubbly.
Nutrition (per serving)
- Calories: 450
- Protein: 24 g
- Fat: 26 g
- Carbohydrates: 28 g
- Sugar: 5 g
- Sodium: 780 mg
Nutrition values are estimates based on stored ingredient totals and serving size.