If you have ever craved a hearty, comforting dish that brings together the best of Tex-Mex flavors with a unique Southern twist, then you absolutely need to make this Beef & Black Eyed Pea Burrito Casserole Recipe. It’s an irresistible layered casserole filled with seasoned ground beef, black eyed peas for that earthy pop, creamy soups for rich depth, and melted cheddar cheese all nestled between crispy bits of corn tortillas. This casserole is a crowd-pleaser that’s both satisfying and full of vibrant colors and textures, perfect for family dinners or potlucks. Trust me, once you try this, it’s going to be a new favorite you return to over and over.
Ingredients You’ll Need
The magic of this Beef & Black Eyed Pea Burrito Casserole Recipe lies in its straightforward ingredients, each one playing an essential role to build layers of flavor and texture. From the savory seasoned beef and creamy soups that keep it moist to the tender black eyed peas adding a delightful bite, every element works together beautifully.
- Lean ground beef (1½ lbs): Provides a hearty, flavorful protein base for the casserole.
- Taco seasoning (1 package): Packs in classic Tex-Mex spices that complement the beef perfectly.
- Water (½ cup): Helps to simmer the taco seasoning into the beef, keeping it juicy.
- Rotel diced tomatoes & green chilies (1 can, 10 oz, undrained): Adds a fresh, zesty kick and a pop of color.
- Unsalted Cream of Chicken Soup (1 can, 10.5 oz): Brings richness and creaminess to the filling.
- Unsalted Cream of Mushroom Soup (1 can, 10.5 oz): Introduces depth and silky texture that binds the layers.
- Enchilada sauce (1 can, 10 oz): Offers smoky, tangy warmth to enhance all the flavors.
- Hot sauce (½ tsp, optional): Just a touch adds a subtle heat without overpowering.
- Black eyed peas (2 cans, 15 oz each, drained): Provides a protein-packed, earthy texture contrast.
- Corn tortillas (16, cut into eighths): Creates the perfect crispy, chewy tortilla layers.
- Shredded cheddar cheese (3 cups, divided): Melts beautifully and adds a sharp, creamy finish.
How to Make Beef & Black Eyed Pea Burrito Casserole Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350ºF and lightly spraying a 9×13-inch baking dish with cooking spray. This step ensures your casserole won’t stick and that it bakes evenly with a golden crust on top.
Step 2: Cook and Season the Beef
In a large skillet, brown the lean ground beef over medium heat until it’s fully cooked and no longer pink. Drain off any excess fat for a leaner casserole. Then add the taco seasoning along with ½ cup of water. Let it simmer gently for about 5 minutes so the spices can deeply infuse the beef.
Step 3: Combine the Creamy Filling
Remove the beef from heat, and stir in the entire can of Rotel (including its juice), both cans of cream of chicken and cream of mushroom soups, the enchilada sauce, optional hot sauce, and the drained black eyed peas. This rich mixture is what gives the casserole its unique, irresistible flavor and creamy texture.
Step 4: Layer Your Casserole
Start by spreading about ½ to ¾ cup of the meat mixture evenly across the bottom of your baking dish. Next, add 1/3 of the cut corn tortillas over the beef. Then spoon over another 1/3 of the remaining meat mixture and sprinkle a full cup of shredded cheddar cheese on top. Repeat this layering process two more times, ending with cheese crowning the top.
Step 5: Bake Until Bubbly and Golden
Pop the assembled casserole into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when it’s bubbling at the edges and the cheese has melted into a perfect golden crust. Let it cool for a few minutes before serving to allow the flavors to meld.
How to Serve Beef & Black Eyed Pea Burrito Casserole Recipe
Garnishes
Adding garnishes can really elevate your serving experience. Fresh cilantro sprigs, thinly sliced green onions, or diced avocados bring freshness, while a dollop of sour cream or a squeeze of lime brightens the rich flavors beautifully. These simple touches turn the casserole into a brilliant centerpiece.
Side Dishes
This casserole shines on its own as a complete meal but pairs wonderfully with light sides. A crisp green salad with a tangy vinaigrette, Mexican-style rice, or a bowl of black beans creates balance and rounds out the meal perfectly. For a fun twist, serve it alongside tortilla chips for some crunch.
Creative Ways to Present
For dinner parties or potlucks, consider baking the casserole in individual ramekins for personal servings. You can also layer it in a clear glass dish to showcase those colorful strata of cheese, tortillas, beef, and beans. To wow your guests, set out a toppings bar with jalapenos, chopped tomatoes, olives, and fresh herbs so everyone can tailor their own slice.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Beef & Black Eyed Pea Burrito Casserole Recipe, simply cover them tightly and store in the refrigerator. The casserole keeps well for up to 3-4 days, making it a perfect make-ahead meal for busy weeknights.
Freezing
This casserole freezes beautifully. To freeze, assemble the dish but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking.
Reheating
When you’re ready to dig back in, reheat individual portions in the microwave for a quick meal or warm the entire casserole in the oven at 350ºF until heated through and the cheese is bubbly again. Reheating in the oven helps restore that fresh-baked texture wonderfully.
FAQs
Can I use dried black eyed peas instead of canned?
Yes, you can use dried black eyed peas, but you’ll need to soak and cook them beforehand until tender. Using canned is much more convenient and saves time without compromising flavor.
Is it possible to make this casserole vegetarian?
Absolutely! Simply replace the ground beef with sautéed vegetables like bell peppers, zucchini, and mushrooms or use plant-based meat substitutes. Make sure to use vegetarian versions of the soups or substitute with creamier sauces.
What’s the best way to add more spice to the casserole?
For those who love heat, increase the hot sauce amount or add diced jalapenos to the beef mixture. You can also sprinkle some cayenne pepper or red chili flakes while browning the beef for an extra kick.
Can I substitute corn tortillas with flour tortillas?
You can use flour tortillas if preferred, though corn tortillas add an authentic texture and flavor to the casserole. If using flour tortillas, consider lightly toasting or warming them before layering to avoid sogginess.
How do I make sure the casserole doesn’t become too soggy?
Proper layering and draining the black eyed peas well is critical. Also, browning and draining excess fat from the beef prevents excess grease. Finally, allowing the casserole to rest a few minutes after baking helps it set up nicely.
Final Thoughts
This Beef & Black Eyed Pea Burrito Casserole Recipe is truly a feel-good dish that brings warmth, bold flavors, and satisfying textures to your table in under an hour. It’s perfect for feeding a hungry crowd or prepping ahead for busy days. I hope you enjoy making and sharing this casserole as much as I do, because it’s just that good. Give it a try and watch it become your new go-to comfort meal!
Print
Beef & Black Eyed Pea Burrito Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
A comforting and flavorful beef and black eyed pea burrito casserole layered with seasoned ground beef, tangy diced tomatoes, creamy soups, enchilada sauce, corn tortillas, and melted cheddar cheese, baked to bubbly perfection.
Ingredients
Meat Mixture
- 1½ lbs lean ground beef
- 1 (1-oz) package taco seasoning
- ½ cup water
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (10.5-oz) can unsalted cream of mushroom soup
- 1 (10-oz) can enchilada sauce
- ½ tsp hot sauce (optional)
- 2 (15-oz) cans black eyed peas (drained)
Assembly
- 16 corn tortillas, cut into eighths
- 3 cups shredded cheddar cheese (divided)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Ground Beef: In a large skillet, brown the ground beef over medium heat until fully cooked, then drain the fat. Stir in the taco seasoning and water, simmer for 5 minutes until the seasoning is well incorporated. Remove from heat.
- Mix Ingredients: To the skillet with beef, add the undrained Rotel tomatoes, cream of chicken soup, cream of mushroom soup, enchilada sauce, optional hot sauce, and drained black eyed peas. Stir thoroughly to combine.
- Assemble Casserole Layers: Spread about ½ to ¾ cup of the meat mixture evenly on the bottom of the prepared baking dish. Top with one-third of the tortilla pieces, followed by one-third of the remaining meat mixture, and then one cup of shredded cheddar cheese. Repeat this layering process two more times, ending with cheese on top.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
Notes
- For added spice, increase the amount of hot sauce or add sliced jalapeños.
- Use low-fat cheese to reduce fat content if preferred.
- The casserole can be assembled the night before and baked the next day, just increase baking time slightly if chilled.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure to drain the black eyed peas well to avoid excess moisture in the casserole.
