Belle’s Chili Peas Pie


by: Gully Creek Cottage

While playin around with some ingredients the other day, I came up with this dish that pleasantly surprised all of us. I'm callin' it my Chili Peas Pie. The combo ingredients help create amazing flavors and a very moist Mexican casserole. But don't take my word for it!


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serves: 6-8

1 lb ground meat (can sub: turkey or venison)

1/2 c chopped onions

1 (15 oz) black eyed peas (drained)

1 t salt (I used grey salt)

1/2 t ground pepper (I used white pepper)

1 t garlic powder

1/2 t ground cumin

1 (15 oz) chili no beans

1 (4 oz) green chiles

1/3 c sour cream

2 c crushed tortilla chips

1 c shredded Colby Jack cheese

Nutrition Facts
Belle’s Chili Peas Pie

Servings Per Recipe: 6

Amount per Serving

Calories: 518

  • Total Fat: 26.9 g
  •     Saturated Fat: 11.6 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 95.6 mg
  • Sodium: 1228.8 mg
  • Total Carbs: 34.1 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 6.6 g
  • Protein: 34.8 g

how is this calculated?

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1.  Cook onions & meat until the meat is browned and drain. In a medium bowl, mix the black eyed peas and spices with the meat. Mix well & set aside. In a small bowl, combine the chili, green chiles and sour cream until blended thoroughly, set aside. In a 13x9 greased pan, begin by placing ½ of the meat mixture, spreading evenly. Sprinkle with 1 cup of the tortilla chips, ½ of the chili mix and ½ of the cheese. Repeat layer finishing with the cheese.

Cooks' note:
I used white pepper & grey salt. Also, colby jack cheese because that's a milder cheese and one of my favorite.

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