Black-eyed Pea Casserole
|3 tbspextra virgin olive oil|
|1 mediumonion; chopped|
|1 red bell pepper; chopped|
|1 green bell pepper; chopped|
|1 1/2 poundsground chuck|
|1 tspground cumin|
|1 podgarlic; crushed|
|3 3/4 tspchili powder|
|1/2 tspblack pepper|
|2 15 oz cansblack-eyed peas; drained|
|1 10 oz cantomatoes and green chilies; drained|
|2 cupssharp cheddar cheese; shredded|
|2 6 oz pkgcorn bread mix|
|1 1/3 cupsbuttermilk|
Black-eyed Pea Casserole Preparation
In a large heavy skillet heat olive oil; add onion and cook 10 minutes. Add bell peppers, continue to cook another 10 minutes, or until peppers are tender. Remove from skillet; set aside. To the same skillet, add next 5 ingredients and cook until beef is crumbled and browned; drain. Add black-eyed peas and tomatoes; stir well. Sprinkle cheese on top. In a medium bowl combine corn bread mix and buttermilk; spoon over cheese layer. Bake in a 375- degree oven for 45 minutes or until corn bread topping is golden brown.
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