Southwest Enchilada Bake

• 30 corn tortillas (6 inches)
• 3 pounds lean ground beef (90% lean)
• 2 large onions, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 cans (15 ounces each) black-eyed peas, rinsed and drained
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
• 2 cans (10 ounces each) enchilada sauce
• 1/2 teaspoon hot pepper sauce
• 4 cups shredded sharp cheddar cheese

1. Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.
2. Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

corn tortillas, lean ground beef, onions, pepper, garlic, blackeyed peas, condensed cream, condensed cream, tomatoes, enchilada sauce, hot pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/southwest-enchilada-bake/ (may not work)