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
Scale
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.
