Eyes Of Texas

• 1 (15 oz.) pkg. jalapeno black-eyed peas
• 1 1/2 lb. ground beef
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 (10 oz.) can Ro-Tel
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (10 oz.) can enchilada sauce
• 1/4 tsp. Tabasco sauce
• 1 1/4 doz. corn El Paso nacho chips (in box)
• 2 c. sharp Cheddar cheese

1. Saute meat, onion and garlic; stir in remaining ingredients except chips and cheese.
2. Alternate layer of meat mixture and chips, beginning and ending with meat mixture.
3. Put in greased 13 x 9 x 2-inch pan.
4. Sprinkle with cheese; bake at 350u0b0 for 35 minutes or until bubbly.
5. Freezes well.
6. Serves 8.
7. (We use this on New Years Day.)

jalapeno blackeyed, ground beef, onion, garlic, rotel, cream of chicken soup, cream of mushroom soup, enchilada sauce, tabasco sauce, corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308542 (may not work)