Black-Eyed Pea Casserole Gluten Free

Photographer: Unkown

Originally used as food for livestock, black eyed-peas became a staple of the slaves’ diet. Also, during the Civil War, black-eyed peas, or "field peas" as they were called, were ignored by Sherman’s Union troops as they marched through the South gathering food along the way; making them an important food for half-starved Confederate soldiers.
 

1 pound ground beef or turkey

1 medium yellow onion, diced

2 cloves garlic, chopped

3 cups cooked black-eyed peas

1 medium jalapeno, diced

10 ounce diced Ro-tel Tomatoes

1 ten-ounce can Progresso Creamy Mushroom Soup

 1 ten-ounce can Pacific Organic Cream of Chicken Soup

1 ten-ounce can Chi-Chis Mild Enchilada Sauce

1 package Tostitos Corn Tortillas

2 cups grated Extra Sharp Cheddar

Chopped Green Onions

A few dashes of Louisiana Hot Sauce

(Or you own personal favorite)

Quick-soak the peas by bringing them and the water to a boil for 2 minutes. 

Afterwards, remove them from the heat, cover the pot and soak the peas for 1 hour. After an hour, drain and rinse the peas. 

Preheat oven to 350°F. In a large cast-iron skillet, brown ground beef or ground turkey.  

Drain excess grease then add onions, garlic, and jalapeno. Cook for 3 to 5 minutes or until the onions have softened.  

Add peas, tomatoes, mushroom soup, chicken soup and enchilada sauce, and several dashes of hot sauce. Simmer until warm. 

Carefully tear the tortillas into large pieces. 

Grease the bottom of a large casserole dish with butter then line the bottom with the tortilla pieces.  

Spoon on the ground beef mixture into a thin layer and add a layer of cheese. 

Add on another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. 

Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Bake for 45 minutes.  

Remove from the oven, cut slices approximately 2 x 2 inches and serve. Garnish with chopped green onions.