1 (15 1/4 oz.) can plain black eyed peas, drained
1 (15 1/4 oz.) can jalapeno black eyed peas, drained
1 1/2 lbs. lean ground beef
1 lg. onion, chopped
2 cloves garlic, chopped
1 (10 oz.) can tomatoes with green chilies (Rotel)
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 1/4 doz. corn tortillas, cut into 1/8's
2 c. sharp cheddar cheese, grated

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. Put in a greased 13 x 9 x 2 inch pan or two 9 x 8 x 2 inch pans. Bake at 350 degrees for 35 minutes or until bubbly. Yield: 8 servings. NOTE: Freezes well.