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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Betty Crocker. Ingredients:
1 1/2 lbs ground beef |
2 1/2 teaspoons seasoning salt |
1/2 teaspoon pepper |
1 medium green bell pepper, chopped (1 cup) |
1 small jalapeno chile, finely chopped |
2/3 cup chopped onion |
2 (16 ounce) cans black-eyed peas, rinsed and drained |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 1/4 teaspoons ground cumin |
1 teaspoon garlic powder |
3/4 teaspoon chili powder |
1 cup bisquick baking mix |
1 cup yellow cornmeal |
1/2 cup milk |
1/2 cup water |
1 teaspoon baking powder, if desired |
Directions:
1. Heat oven to 375°F In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
2. Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture.
3. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
4. In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
5. Bake casserole 40 to 50 minutes or until light golden.
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