Black-Eyed Pea Casserole
Description
Perfect for a last-minute weeknight meal, this black-eyed pea and ground beef casserole is quick to make with leftover rice and canned goods.
Ingredients
•
1 pound ground beef
•
1 medium yellow onion, diced
•
2 cloves garlic, minced
•
2 (15 4/5 ounce) cans black-eyed peas, undrained
•
2 cups cooked long-grain rice
•
1 (14 1/2 ounce) can diced tomatoes, drained
•
1 1/2 cups shredded Monterey Jack cheese
•
salt and ground black pepper to taste
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3
Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
4
Transfer to a 9x13-inch baking dish.
5
Bake in the preheated oven until heated through, about 30 minutes.