Black-Eyed Pea Casserole

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 283 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 medium yellow onion, diced
• 2 (15.8 ounce) cans black-eyed peas, undrained
• 2 cups cooked long-grain rice
• 1.5 cups shredded Monterey Jack cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.

Step 4

Bake in the preheated oven until heated through, about 30 minutes.