Black "Eyes Of Texas" Casserole
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A mexican take on black "eyes of texas" casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 (15 1/2 oz.) can jalapeno black-eyed peas, drained
- 1 1/2 lb. lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 (10 oz.) can tomatoes with green chilies
- 1 can cream of chicken soup (undiluted)
- 1 can cream of mushroom soup (undiluted)
- 1 (10 oz.) can enchilada sauce
- 1/4 tsp. liquid hot pepper seasoning
- 1 1/4 doz. corn tortillas, cut up
- 2 c. sharp Cheddar cheese, grated
Method
Saute ground beef, onion and garlic until lightly browned, stirring to crumble the meat.
Stir in remaining ingredients except tortillas and cheese.
Alternately layer the mixture of meat and tortillas, beginning and ending with meat mixture, in a greased 13 x 9 x 2-inch pan.
Sprinkle with cheese and bake at 350° for 35 minutes or until bubbly.
Freezes well.
Yields 8 servings.
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