|Ground beef||1 1⁄2 Pound|
|Seasoned salt||2 1⁄2 Teaspoon|
|White pepper/Black pepper||1⁄2 Teaspoon|
|Green bell pepper||1 Cup (16 tbs), chopped (1 cup)|
|Jalapeno chili peppers||1 Small, finely chopped|
|Chopped onion||2⁄3 Cup (10.67 tbs)|
|Canned black eyed peas||32 Ounce, rinsed (drained)|
|Canned stewed tomatoes||14 1⁄2 Ounce (undrained)|
|Ground cumin||1 1⁄4 Teaspoon|
|Garlic powder||1 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Original bisquick mix||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon (if desired)|
1. Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
2. Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
3. In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
4. Bake casserole 40 to 50 minutes or until light golden.
High Altitude (3500-6500 ft): No changes.