2 (15 1/4 oz.) cans each: black eyed Jalapeno peas
1 1/2 lbs. lean ground meat
1 lg. onion, chopped
2 garlic cloves, chopped
1 (10 oz.) can tomatoes with green chilies
1 can cream of chicken soup, undiluted
1 (10 oz.) can enchilada sauce
1/4 tsp. Tabasco
1 1/4 doz. corn tortillas
2 c. grated sharp Cheddar cheese

Saute ground beef with onions and garlic until lightly browned, stirring to crumble meat. Stir in remaining ingredients except tortillas and cheese. Cut tortillas into 8 pieces. Alternately layer the mixture of meat and tortillas, beginning and ending with meat mixture, in 9 x 13 inch baking pan. Sprinkle cheese on top. Bake at 350 degrees for 35 minutes or until bubbly. Serves 8 and freezes well.