1 (15 oz.) can blackeyed peas, drained
1 - 1 1/2 lbs. ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, diced
1 sm. pkg. cornbread mix

Crumble ground beef into skillet and brown. Drain and season to taste. Stir in peas, soups, and Rotel. Mix cornbread according to package directions and pour into greased casserole dish; spread evenly. Spoon pea mixture evenly over cornbread. Bake at 350 degrees for 35-40 minutes. Serves 12.

May add 1 can Mexicorn.