2 cans (15 1/4 oz.) jalapeno black-eyed peas, drained
1 1/2 lbs. lean ground beef
1 lg. onion, chopped
2 cloves garlic, chopped
1 can (10 oz.) tomatoes with green chillies
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 can (10 oz.) enchilada sauce
1/4 tsp. liquid hot pepper
1 1/4 doz. corn tortillas
2 c. grated cheese

Saute ground beef, onions and garlic until lightly brown. Stir in remaining ingredients except tortillas and cheese.

Cut each tortilla into 8 pieces. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture in 9x13x2 inch baking pan. Sprinkle with cheese. Bake at 350 degrees for 35 minutes, or until bubbly. Serves 8. Freezes well.