Black-Eyed Pea Casserole


This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
10 servings


  • 1 pound ground beef

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 2 (15.8 ounce) cans black-eyed peas, undrained

  • 2 cups cooked long-grain rice

  • 1 (14.5 ounce) can diced tomatoes, drained

  • 1 ½ cups shredded Monterey Jack cheese

  • salt and ground black pepper to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.

  3. Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.

  4. Bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts (per serving)

283 Calories
13g Fat
24g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 283
% Daily Value *
Total Fat 13g 16%
Saturated Fat 6g 31%
Cholesterol 43mg 14%
Sodium 450mg 20%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 17g
Vitamin C 6mg 32%
Calcium 168mg 13%
Iron 3mg 17%
Potassium 342mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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