I promised to post some recipes on my blog. The recipe below is perfect for these cold windy November days when you're busy running errands, or get home from work late. You can make this casserole hours ahead and just stick it in the oven 35-45 minutes before you're ready to eat.

I have to tell you that my family hates casseroles, and they REALLY hate leftovers. But they actually ask for this casserole, and will eat it every night until it's gone.

So here's the recipe. It's called "Mama's Black Eyed Peas Casserole". It's not my mama's recipe, nor is it Kenny's mama's recipe. I think it could be Emeril LaGasses' mother's recipe, and I hope you like it.

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, chopped
• 3 cups cooked black-eyed peas
• 1 medium jalapeno, diced
• 1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
• 1 (10-ounce) can cream of mushroom soup
• 1 (10-ounce) can cream of chicken soup
• 1 (10-ounce) can mild enchilada sauce
• A few dashes of Louisiana hot sauce
• 2 tablespoons Essence, recipe follows
• 1 package corn tortillas
• Butter
• 2 cups grated cheddar
• Chopped green onions, for garnish

Directions

Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.

Preheat oven to 350 degrees F.

Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch

Let me know what you think.