Mama's Black-eyed Pea Casserole By Emeril

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 medium yellow onion, diced
• 2 garlic cloves, chopped
• 3 cups cooked black-eyed peas
• 1 medium jalapeno, diced
• 1 (10 ounce) can diced tomatoes (recommended ( ro-tel)
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can mild enchilada sauce
• 2 -3 dashes louisiana hot sauce
• 2 tablespoons emeril's original essence
• 1 (6 -8 count) package corn tortillas
• butter
• 2 cups grated cheddar cheese
• chopped green onion, for garnish

Recipe

• 1 brown the ground beef in large skillet.
• 2 drain the excess grease and the add onion, garlic, jalapeno and essence.
• 3 cook the mixture for 3 to 5 minutes or until the onion has softened.
• 4 add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
• 5 add a few dashes of hot sauce.
• 6 simmer until warm, about 10 minutes.
• 7 preheat oven to 350°f.
• 8 tear the tortillas into large pieces.
• 9 grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
• 10 spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
• 11 add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
• 12 cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
• 13 cook for 35 to 45 minutes.
• 14 remove from the oven, cut slices approximately 2 by 2 inches and serve.
• 15 garnish with chopped green onion.