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1 1/2 pounds ground beef 2 1/2 teaspoons seasoned salt 1/2 teaspoon black pepper 1 medium green bell pepper ~ chopped 1 or 2 jalapeño pepper, finely chopped { 1 for mild 2 for more spicy 3 for hot and be sure to use rubber glove when chopping jalapeño pepper} 2/3 cup onion ~ chopped 2 ~ 16 ounce cans black ~ eyed peas, rinsed and drained 1 ~ 14.5 ounce can stewed tomatoes, un ~ drained 1 1/4 teaspoons ground cumin 1 teaspoon garlic powder 3/4 teaspoon chili powder 1 cup biscuit mix 1 cup yellow cornmeal 1/2 cup milk 1/2 cup water 1 teaspoon baking powder Heat oven to 375°. In a 10 ~ inch skillet; cook beef, seasoned salt, pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; then drain off the excess fat. Stir the black ~ eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into an ungreased 13 x 9 x 2 rectangular baking dish. Set aside. In a medium bowl, stir together all remaining ingredients. Pour evenly over the beef mixture. Bake casserole for 40 to 50 minutes or until top is light golden brown. Serves 6 to 8.

 

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