1 (15 1/4 oz.) jalapeno black-eyed peas, drained
1 1/2 lb. ground beef
1 chopped onion
2 garlic cloves, chopped
1 (10 oz.) can tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/4 tsp. Tabasco
15 corn tortillas, cut in 8ths
2 c. grated cheese (Velveeta can be used)
(Sharp cheese or any cheese to taste)

Substitute pinto beans or Ranch style beans if you like.

Saute ground meat, onion and garlic until lightly browned. Stir in remaining ingredients except tortillas and cheese. Layer meat mixture and tortillas in a greased 9 x 13 inch pan. (Begin and end with meat mixture.) Top with cheese and bake 35 minutes at 350 degrees. Serves 6.