Texas Black-Eyed Pea Casserole

• 1 1/2 lbs. ground chuck
• 1 small clove garlic, chopped
• 1 small onion, chopped
• 1 can enchilada sauce
• 1 small can chopped black olives
• 1 can cream of mushroom soup
• 1 can black-eyed peas
• 1 bag tortilla chips
• 2 c. shredded mozzarella cheese
• 2 c. shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Brown ground chuck, garlic and onion.
3. Add the remaining ingredients, except the chips and cheeses.
4. Place a layer of tortilla chips in the bottom of a 9 x 13 inch baking dish.
5. Spoon the meat mixture over the chips until just covered.
6. Cover the meat mixture with more tortilla chips. Cover the chips with one cup of cheese.
7. Spoon the remaining meat mixture over the cheese and top with more tortilla chips and the remaining cheese.
8. Bake at 350 degrees for approximately 20 to 25 minutes.
9. Remove from oven when mixture is bubbling and cheese has melted.
10. Cool 10 to 15 minutes before serving.

ground chuck, clove garlic, onion, enchilada sauce, black olives, cream of mushroom soup, blackeyed peas, tortilla chips, mozzarella cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100204 (may not work)