Name: Black "eyes of Texas" Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 (15 1/4 ounce) can black-eyed peas with jalapenos, drained; 1 1/2 lbs lean ground beef; 1/4 teaspoon garlic powder; 1 large onion, chopped; 1 (10 ounce) can Rotel tomatoes & chilies; 1 (10 3/4 ounce) can cream of chicken soup, undiluted; 1 (10 3/4 ounce) can cream of mushroom soup, undiluted; 1 (10 ounce) can mild enchilada sauce; 1/2 teaspoon Tabasco sauce; 1 dozen corn tortilla, frozen cut into 1/8 's; 2 cups sharp cheddar cheese, grated

Recipe by Chef #209899

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Tried this recipe on New Years day at my aunt's house. Great dish.

Ready In:: 50mins
Serves:
Units:

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ingredients

1 (15 1/4 ounce) can black-eyed peas with jalapenos, drained
1 ¹⁄₂ lbs lean ground beef
¹⁄₄ teaspoon garlic powder
1 large onion, chopped
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can mild enchilada sauce
¹⁄₂ teaspoon Tabasco sauce
1 dozen corn tortilla, frozen cut into 1/8 's
2 cups sharp cheddar cheese, grated

directions

Saute ground beef, onion and add garlic power until lightly browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternating layer the mixture of meat and tortillas, beginning and ending with the meat mixture, in a large greased casserole dish. Sprinkle with cheese.
Bake at 350 degrees for 35 minutes or until bubbly.
Serve with crackers or cornbread.

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