Black-Eyed Pea Casserole

By cwyorkiex3

Big family or big appetites? This black-eyed pea & hamburger casserole will satisfy the hungriest. The topping on this spicy casserole bakes up light and tender. If you like a heavy, denser-style cornbread, leave out the baking powder in the topping.
Named for the black "eye" on its inner curve, these beans are thought to have been brought to the South during the time of slavery. You'll find them fresh, dried and canned.

Ingredients

• 1 1/2 pounds ground beef
• 2 1/2 teaspoons seasoned salt
• 1/2 teaspoon white or black pepper
• 1 medium green bell pepper, chopped, about 1 cup
• 1 small jalapeño chile, finely chopped
• 2/3 cup chopped onion
• 2 (15 to 16 ounce) cans black-eyed peas, rinsed and drained
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 1/4 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3/4 teaspoon chili powder
• 1 cup Original Bisquick® mix
• 1 cup yellow cornmeal
• 1/2 cup milk
• 1/2 cup water
• 1 teaspoon baking powder, if desired

Preparation

Step 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.

Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.

In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.

Bake casserole 40 to 50 minutes or until light golden.