1 (15 oz.) can jalapeno blackeye peas
1 1/2 lb. lean ground beef
1 lg. chopped onion
1 (10 oz.) can tomatoes with green chilies
2 cloves garlic
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can enchilada sauce
2 c. sharp grated cheddar
1/4 tsp. Tabasco sauce
1 1/4 doz. corn tortillas, cut up

Saute ground beef, onion and garlic; then drain. Stir in all remaining ingredients except tortillas and cheese. Alternately layer the mixture of meat then tortillas then cheese. Sprinkle top with cheese. Bake at 350 degrees for 35 minutes.