Ingredients
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1 ½ lb. Chisholm Trail grass-fed ground beef
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1 (15 oz) can jalapeno black-eyed peas
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1 (15 oz) can regular black-eyed peas
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1 large onion, chopped
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1 clove garlic, minced
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1 (10 ¾ oz) can cream of chicken soup
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1 (10 ¾ oz) can cream of mushroom soup
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1 (10 oz) can diced tomatoes and green chilies
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1 (10 oz) can red enchilada sauce
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12 to 15 corn tortillas
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2 cups shredded cheddar cheese
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¼ tsp Tabasco sauce, if desired
Preparation
Step 1 - Brown the ground meat, onion, and garlic in large skillet.
Step 2 - Add the rest of the ingredients except tortillas and cheese. Stir and heat through.
Step 3 - In a 9x13x2 inch pan or glass dish layer meat mixture and tortillas, beginning and ending with meat mixture.
Step 4 - Sprinkle cheese on top.
Step 5 - Heat in 350˚ oven for 30 minutes or until bubbly.