Stack-In-A-Pot Stew

1 lb Lean ground beef

1 lg Clove garlic, minced

1 ts Seasoned salt

1/8 ts Black pepper

1 lg Onion, chopped (1 cup)

1 qt Cherry tomatoes, stemmed

15 oz Black-eyed peas, drained

Lightly brown ground beef, in a medium saucepan. Stir in garlic. Layer onion and tomatoes on top. Pour on black-eyed peas, liquid and all. Cover and bring to a boil. Reduce heat and simmer for thirty minutes, without stirring. Stew is done when the tomatoes are cooked. Ladle into serving bowls. Makes 4 servings: each = 420 calories, 26 g prot, 23 g carbs, 24 g fat, 85 mg chol, 712 mg sodium. Calories from fat = 51%

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