Mama's Black-Eyed Pea Casserole by Emeril

This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

• Ready In: 11 mins
• Serves: 6-8

Ingredients

• 1  lb ground beef
• 1  medium yellow onion, diced
• 2  garlic cloves, chopped
• 3  cups  cooked black-eyed peas
• 1  medium  jalapeno, diced
• 1 (10 ounce) can diced tomatoes (recommended ( Ro-tel)
• 1 (10 ounce) can  cream of mushroom soup
• 1 (10 ounce) can  cream of chicken soup
• 1 (10 ounce) can  mild enchilada sauce
• 2 -3  dashes  louisiana hot sauce
• 2  tablespoons  Emeril's Original Essence
• 1 (6 -8 count) package corn tortillas
•  butter
• 2  cups  grated cheddar cheese
•  chopped green onion, for garnish

Directions

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 black-eyed 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 350°F.
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.