Black-Eyed Pea Of Texas Casserole - cooking recipe

Ingredients

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

Preparation

Saute meat, onions and garlic until meat and onions are done. Drain off fat.
Use rectangular 9 x 13 dish. Place layer of meat mixture on bottom.
Next, lay corn tortilla strips on top of meat. Top with remaining meat mixture.
Sprinkle 1 cups shredded Cheddar cheese on top. Bake at 350\u00b0 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.)