Black-Eyed Pea Casserole

 

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 (1 cup)

1

small jalapeño chile, finely chopped

2/3

cup chopped onion

2

cans (15 to 16 ounces each) black-eyed peas, rinsed and drained

1

can (14.5 ounces) 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

• 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.
• 2 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.
• 3 In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
• 4 Bake casserole 40 to 50 minutes or until light golden.