 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
|
Ingredients:
2 (6 ounce) packages long grain and wild rice blend |
2 lbs ground beef |
2 medium onions, chopped |
2 small green peppers, chopped |
4 (15 1/2 ounce) cans black-eyed peas with jalapenos, rinsed and drained |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 1/3 cups shredded cheddar cheese |
Directions:
1. In a large saucepan, cook the rice mixes according to package directions.
2. Iin a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink;
3. Drain.
4. In a large bowl, combine the peas, soup, rice and the beef mixture.
5. Transfer to two greased 2 1/2 quart baking dishes.
6. Cover
7. Bake at 350 degrees for 20 to 25 minutes or until heated through.
8. Uncover.
9. Sprinkle with cheese.
10. Bake 5 minutes longer or until cheese is melted.
|
|