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.