Categories: Casserole, Ground Beef, Main Dish

Ingredients

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10 ounces) enchilada sauce
• 1 cup tortilla chips, crushed
• 3 cups (12 ounces) shredded cheddar cheese

Directions

1. In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add peas, soup and enchilada sauce; mix well.
2. Sprinkle tortilla chips in a greased 11-in. × 7-in. baking dish. Layer with half of the beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6 servings.
3. Baked Black-Janelle Buschman, Waka, Texas-Eyed Peas can be served as an appetizer with tortilla chips for dipping.

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