Black Eyes of Oklahoma Casserole

• 1 12 lbs ground beef
• 1 cup chopped onion
• 2 (16 ounce) cansjalapeno black-eyed peas, drained
• 12 teaspoon garlic salt or 12 teaspoon garlic powder
• 1 (10 ounce) can Rotel Tomatoes
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 ounce) can enchilada sauce
• 1 (8 ounce) carton sour cream
• 15 corn tortillas
• 3 cups grated cheddar cheese
• salt and pepper

1. Cook and drain onion and beef.
2. Add peas, tomatoes,soups,enchilada sauce,sour cream and spices.
3. Grease 9 x 13.
4. Cut tortillias into 3ights and put l/3 in bottom of pan.
5. Add l/3 of meat mixture and 1 cup of cheese.
6. Repeat layers until all are used making sure that cheese is on top layer.
7. Bake 350 for 35 mins or until brown.

ground beef, onion, blackeyed peas, garlic salt, tomatoes, cream of chicken soup, cream of mushroom soup, enchilada sauce, sour cream, corn tortillas, cheddar cheese, salt

Taken from www.food.com/recipe/black-eyes-of-oklahoma-casserole-130523 (may not work)