Black eyed pea and beef enchilada casserole

Black Eyed Pea And Beef Enchilada Casserole Recipe

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Cathy Smith


My family loves Mexican Food so always looking for and developing recipes with a Latin flair.

★★★★★ 1 vote
25 Min
45 Min


1 lb
ground beef
1/2 c
diced onion
1 tsp
chili powder
1/2 tsp
1 can(s)
(15 ounce) black eyed peas drained and rinsed
1 can(s)
(4 ounce) fire roasted green chilies
(8 ounce) container sour cream
2 Tbsp
1 tsp
crushed garlic
(6 inch) corn tortillas
1 1/2 c
enchilada sauce
8 oz
mexican blend shredded cheese


11.Preheat the oven to 350 degrees F. Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray.
22.In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside.
33. In a medium bowl, whisk together the sour cream, flour and garlic.
44. Place half of the tortillas in the bottom of the prepared dish to cover the bottom. Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layer.
55. Cover with foil and bake for 30 minutes. Uncover, sprinkle with cheese and bake 15 minutes or so more, until the cheese is nice and bubbly. Serve immediately.
6Notes: Can be frozen after step number 4. Can use pinto beans, canned or homemade. Serve with guacamole, a side salad, rice or corn. Serve condiments such as salsa, pico de gallo, or sour cream and slices of lime.

About Black eyed pea and beef enchilada casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Hashtag: #Casserole