One of the steps I’m incorporating as I try to create healthier meals for our family is including more beans in our diet. I originally saw this recipe at Grocery Cart Challenge as part of Gayle’s weekly menu. The link there led me to Recipezaar and the original recipe.
As usual, I made a few minor changes and served it for the first time at supper one night last week. It was super simple to make, my husband and I both enjoyed it and it was great as leftovers for lunch the next day.
Black-Eyed Pea Casserole
1 lb lean ground beef
2 (32 oz) cans black-eyed peas, drained
2 cups brown rice, cooked
1 (16 oz) can diced tomatoes
1 cup shredded colby and monterey jack cheese blend
1/4 cup onion, minced
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
Brown meat and drain well. Place all ingredients in large bowl and stir gently to combine. Pour into lightly-greased casserole dish. Bake uncovered at 350 degrees for 25 minutes. Serve.