Black Eyes Of Texas Casserole

• 1 (15 1/4 ounce) can black-eyed peas with jalapenos, drained
• 1 1/2 lbs lean ground beef
• 1/4 teaspoon garlic powder
• 1 large onion, chopped
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 ounce) can mild enchilada sauce
• 1/2 teaspoon Tabasco sauce
• 1 dozen corn tortilla, frozen cut into 1/8 's
• 2 cups sharp cheddar cheese, grated

1. Saute ground beef, onion and add garlic power until lightly browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternating layer the mixture of meat and tortillas, beginning and ending with the meat mixture, in a large greased casserole dish. Sprinkle with cheese.
2. Bake at 350 degrees for 35 minutes or until bubbly.
3. Serve with crackers or cornbread.

blackeyed peas with jalapenos, lean ground beef, garlic, onion, tomatoes, cream of chicken soup, cream of mushroom soup, enchilada sauce, tabasco sauce, corn tortilla, cheddar cheese

Taken from www.food.com/recipe/black-eyes-of-texas-casserole-347455 (may not work)