Black Eyed Pea Casserole

• 1 pound ground beef
• 1 medium yellow onion diced
• 2 cloves garlic chopped
• 3 cups black-eyed peas cooked
• 1 medium jalapeno pepper diced
• 10 ounces tomatoes, canned diced, about 1 can
• 10 ounces soup, cream of mushroom cream, canned, about 1 can
• 3 dash red hot pepper sauce Louisiana, or more as needed
• 2 tablespoons essence
• 1 x corn tortillas (6-inch) 1 package
• 1 x butter as needed
• 2 cups cheddar cheese, reduced-fat grated
• 1 x scallions, spring or green onions chopped, for garnish

1. Brown the ground beef in large skillet.
2. Drain the excess grease and the add onion, garlic, jalapeno and Essence.
3. Cook the mixture for 3 to 5 minutes or until the onion has softened.
4. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
5. Add a few dashes of hot sauce.
6. Simmer until warm, about 10 minutes.
7. Preheat oven to 350F (180C).
8. Tear the tortillas into large pieces.
9. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
10. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
11. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
12. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
13. Cook for 35 to 45 minutes.
14. Remove from the oven, cut slices approximately 2 by 2 inches and serve.
15. Garnish with chopped green onion.

ground beef, onion, garlic, blackeyed, jalapeno pepper, tomatoes, soup, red hot pepper sauce, corn tortillas, butter, cheddar cheese, scallions

Taken from recipeland.com/recipe/v/black-eyed-pea-casserole-49484 (may not work)