Categories: casseroles

Ingredients

• 30 corn tortillas (6 inches)
• 3 pounds lean ground beef
• 2 large onions, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 cans (15 ounces each) black-eyed peas, rinsed and drained
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
• 2 cans (10 ounces each) enchilada sauce
• 1/2 teaspoon hot pepper sauce
• 4 cups (16 ounces) shredded sharp cheddar cheese

Directions

1. Cut tortillas into eighths; set aside.

2. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

3. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.

4. Spread 2-2/3 cups meat mixture into each of two greased 13-in. × 9-in. baking dishes.

5. Top each with 2 cups cut tortillas. Repeat layers.

6. Top with remaining meat mixture; sprinkle with cheese.

7. Cover and freeze one casserole for up to 3 months.

8. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted.

9. Let stand for 10 minutes before cutting.

10. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).

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