Jalapeno Black-Eyed Pea And Rice Casserole - cooking recipe

Ingredients

1/2 c. chopped onion
1 Tbsp. melted butter or margarine
1 lb. lean ground beef
2 (15 oz.) cans Trappey's jalapeno black-eyed peas
2 c. cooked long grain rice
1 (16 oz.) can tomatoes, drained and chopped
1 c. sharp Cheddar cheese, shredded

Preparation

Saute onion in butter until tender.
Add ground beef and brown.
Stir in jalapeno black-eyed peas, rice and tomatoes.
Mix well.
Spoon mixture into a 2-quart casserole.
Sprinkle cheese over top.
Bake at 350\u00b0 for 20 minutes or until cheese is melted. Serves 6 to 8.