Black-eyed pea casserole
Black-eyed pea casserole
Ingredients/Components
- can cream of chicken soup - 1 3/4
- can cream of mushroom soup - 1 3/4
- large onion, chopped - 1 item
- ground chuck
- flour tortillas - 15 item
- sharp cheese, grated - 2 c
- can enchilada sauce - 1 oz
- can black-eyed peas - 1 oz
- can tomatoes with chilies - 1 oz
How to make black-eyed pea casserole:
Saute ground chuck and onions until meat loses its pink color and onions are soft. Drain. Stir in peas, tomatoes with chilies, mushroom soup, chicken soup and enchilada sauce.In a greased 9 x 13-inch pan, layer meat mixture with tortillas, then cheese, beginning and ending with meat mixture. Bake at 350° for 35 minutes or until heated through. Freezes well.
Recipe categories: Main dish, Casseroles, One Dish meal.
Rating:
Related ingredients:
eggs, pkg, sour cream, salt, stick margarine, oleo, lemon juice, mayonnaise, potatoes
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