Black-Eyed Pea Of Texas Casserole

• 2 pounds ground round
• 1 tsp. minced garlic
• 1 large onion, chopped
• 2 cups shredded Cheddar cheese
• 1 can jalapeno black-eyed peas
• 1 can Rotel tomatoes
• 1 can cream of mushroom soup
• 1 can red enchilada sauce
• 1 can cream of chicken soup
• 1/4 tsp. Tabasco or other hot sauce
• 15 corn tortillas, cut in 1/2 inch strips

1. Saute meat, onions and garlic until meat and onions are done. Drain off fat.
2. Use rectangular 9 x 13 dish. Place layer of meat mixture on bottom.
3. Next, lay corn tortilla strips on top of meat. Top with remaining meat mixture.
4. Sprinkle 1 cups shredded Cheddar cheese on top. Bake at 350u0b0 for 35 minutes. (If you want to cute fat and calories, use light soups. If you use light cheese, add it 5 minutes before removing from oven, so it doesn't get leathery.)

ground round, garlic, onion, cheddar cheese, blackeyed, tomatoes, cream of mushroom soup, red enchilada sauce, cream of chicken soup, hot sauce, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142664 (may not work)