Black Eyes Of Oklahoma Casserole Recipes

BLACK EYES OF OKLAHOMA CASSEROLE

Steps:

• Cook and drain onion and beef. Add peas, tomatoes,soups,enchilada sauce,sour cream and spices.
• Grease 9 x 13. Cut tortillias into 3ights and put l/3 in bottom of pan. Add l/3 of meat mixture and 1 cup of cheese. Repeat layers until all are used making sure that cheese is on top layer.
• Bake 350 for 35 mins or until brown.

MAMA'S BLACK-EYED PEA CASSEROLE

Steps:

• Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
• Preheat oven to 350 degrees F.
• Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add 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. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
• Combine all ingredients thoroughly.

BLACK-EYED PEAS AND HAM CASSEROLE

Steps:

• Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf and enough water to cover, and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, keeping 2 cups of the liquid. Discard bay leaf. (Can be done up to 2 days ahead to this point. Refrigerate until ready to proceed with recipe.).
• Saute onion in olive oil, over medium heat, until partially cooked and translucent, 5-6 minutes.
• Preheat oven to 350°F Empty peas into a 4-quart baking dish and add all remaining ingredients (including onions and reserved bean water). Stir to distribute ingredients evenly throughout casserole. Taste some of liquid and season with salt and pepper to taste.
• Bake for 40-50 minutes, or until hot and bubbly. The casserole will be quite 'wet' and should be served in bowls. Even better the next day.

BLACK EYED PEA CASSEROLE

Steps:

• Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.

BLACK EYES OF TEXAS CASSEROLE

Steps:

• Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese.
• Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture. Sprinkle top with cheese and bake for 35 minutes or until bubbly.

BLACK "EYES OF TEXAS" CASSEROLE

Steps:

• Saute ground beef, onion and add garlic power until lightly browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternating layer the mixture of meat and tortillas, beginning and ending with the meat mixture, in a large greased casserole dish. Sprinkle with cheese.
• Bake at 350 degrees for 35 minutes or until bubbly.
• Serve with crackers or cornbread.