Zutaten für Black Eyes Of Texas Casserole
- Onion
- Vegetable Oil
- 1 lb ground beef
- Garlic Powder
- Black Eyed Peas
- Jalapeno Pepper
- Diced Tomatoes
- Cream Of Chicken Soup
- 1 (10.75-ounce) can condensed cream of mushroom soup
- Enchilada Sauce
- Tabasco Sauce
- Corn Tortillas
- 1 cup shredded cheddar cheese
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Zubereitung von Black Eyes Of Texas Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, brown 1 lb ground beef over medium-high heat. Drain off any excess grease.
- Add 1 medium onion, chopped, to the skillet and cook until softened, about 5 minutes.
- Stir in 1 (15-ounce) can black-eyed peas (drained and rinsed), 1 (10.75-ounce) can condensed cream of mushroom soup, 1 cup shredded cheddar cheese, 1/2 cup milk, 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste.
- Spread one-third of the meat mixture in a greased 9x13 inch baking dish.
- Layer 6-8 corn tortillas over the meat mixture.
- Repeat layers with remaining meat mixture and tortillas, ending with meat mixture on top.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the casserole.
- Bake for 35-40 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
14g
Fat
62g
Carbs
13g
