Black Eyes of Texas Casserole
Dive into the comforting, Southern-inspired flavors of the Black Eyes of Texas Casserole, a hearty dish that's as bold as its name suggests. This casserole combines a savory mix of seasoned ground beef, black-eyed peas, fire-roasted tomatoes, and green chilies for a robust, slightly smoky filling spiced with chili powder, cumin, and smoked paprika. Topped with a generous layer of melted Monterey Jack and cheddar cheeses, it's crowned with a golden layer of fluffy cornbread for the perfect balance of textures. Ready in under an hour, this easy, family-friendly recipe is ideal for busy weeknights or potluck gatherings. Garnished with fresh cilantro, it’s a satisfying one-pan meal that celebrates the rich flavors of Tex-Mex cuisine.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups black-eyed peas, canned (drained and rinsed)
- 1 15-ounce can diced tomatoes, canned
- 1 4-ounce can green chilies, diced (optional for heat)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 8.5-ounce box cornbread mix
- 0.75 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables soften.
Stir in the black-eyed peas, diced tomatoes (with juice), diced green chilies (if using), chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 5 minutes.
Spread the beef and vegetable mixture evenly in the prepared casserole dish.
Sprinkle the Monterey Jack and cheddar cheeses on top of the mixture.
Prepare the cornbread mix according to package instructions, using the milk and egg. Pour the cornbread batter evenly over the cheese layer in the casserole dish.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 453 mg | 35% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 726 mg | 15% | |
*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.
