Black Eyes Of Texas Casserole

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 1/2 lbs ground beef
• 1/4 teaspoon garlic powder
• 1 (15 ounce) can black-eyed peas
• 1 jalapeno pepper, chopped fine
• 1 (15 ounce) can diced tomatoes
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can enchilada sauce
• 1/2 teaspoon Tabasco sauce
• 16 corn tortillas, cut in strips
• 2 cups cheddar cheese, grated

1. Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese.
2. Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture. Sprinkle top with cheese and bake for 35 minutes or until bubbly.

onion, vegetable oil, ground beef, garlic, blackeyed peas, pepper, tomatoes, cream of chicken soup, cream of mushroom soup, enchilada sauce, tabasco sauce, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/black-eyes-of-texas-casserole-275933 (may not work)