1 (15 1/4 oz.) can jalapeno black-eyed peas, drained
1 1/2 lb. lean ground beef
1 (10 oz.) can tomatoes with green chilies
1 (10 3/4 oz.) can cream of chicken soup, diluted
1 (10 3/4 oz.) can cream of mushroom soup, diluted
2 c. sharp cheddar cheese, grated
1 (10 oz.) can enchilada sauce
1 1/4 doz. corn tortillas, cut into 1/8 inch strips
1 lg. onion, chopped
1 sm. pod fresh garlic
1/4 tsp. liquid hot pepper seasoning

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. Bake at 350 degrees for 35 minutes or until bubbly. Serves 8. Freezes well.