Black Eyes of Oklahoma Casserole
Brace yourself for bold flavors and heartwarming comfort with the Black Eyes of Oklahoma Casserole, a crowd-pleasing, Tex-Mex-inspired dish that brings together savory ground beef, creamy cheddar cheese, and hearty black-eyed peas in one irresistible bake. This easy casserole, loaded with diced tomatoes and green chilies, warming spices like cumin and chili powder, and vibrant frozen corn, is the perfect answer to busy weeknight dinners or potluck gatherings. Layered over fluffy cooked rice and topped with bubbling melted cheese, this recipe balances richness with freshness, thanks to a sprinkle of chopped cilantro before serving. Ready in under an hour and ideal for serving alongside cornbread or a crisp green salad, the Black Eyes of Oklahoma Casserole is a flavorful, family-friendly dish designed to satisfy—and impress!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 15 ounces Canned black-eyed peas, drained and rinsed
- 10 ounces Canned diced tomatoes with green chilies
- 1 cup Frozen corn kernels
- 2 cups Cheddar cheese, shredded
- 2 cups Cooked white or brown rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and fully cooked, about 6-8 minutes. Break the meat apart with a wooden spoon as it cooks.
Add the diced onion and minced garlic to the skillet with the cooked ground beef. Sauté for 3-4 minutes, or until the onion is softened and translucent.
Stir in the Worcestershire sauce, chili powder, cumin, salt, and black pepper. Cook for 1-2 more minutes to coat the mixture in the spices.
Turn off the heat and add the drained black-eyed peas, diced tomatoes with green chilies, frozen corn, and cooked rice. Mix everything together thoroughly.
Transfer the mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro before serving. Enjoy your Black Eyes of Oklahoma Casserole with a side of cornbread or a simple green salad!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 327 mg | 25% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
