Black Eyes Of Texas Casserole

• 1 1/2 lb. lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 (10 oz.) can tomatoes with green chilies
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (10 oz.) can enchilada sauce
• 1/4 tsp. hot pepper sauce
• 1 (15 1/2 oz.) can jalapeno black-eyed peas, drained
• 16 corn tortillas, cut in eighths
• 2 c. sharp Cheddar cheese, grated

1. Brown ground beef, onion and garlic in skillet, stirring frequently; drain.
2. Stir in next 6 ingredients.
3. Layer ground beef mixture and tortillas alternately in greased 9 x 13-inch baking dish, ending layers with ground beef mixture.
4. Top with cheese. Bake at 350u0b0 for 35 minutes or until bubbly.
5. Yields 8 servings.

lean ground beef, onion, garlic, tomatoes, cream of chicken soup, cream of mushroom soup, enchilada sauce, hot pepper sauce, jalapeno blackeyed, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608841 (may not work)