1 (15 1/2 oz.) can jalapeno black eyed peas, drained
1 1/2 lb. lean ground meat (beef)
1 lg. onion, chopped
2 cloves garlic, chopped
1 (10 oz.) can Rotel tomatoes, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 oz.) can enchilada sauce
1/4 tsp. Tabasco sauce
1 1/4 doz. corn tortillas (cut into 8ths)
2 c. sharp Cheddar cheese, grated

Saute beef, onion and garlic until lightly browned, stirring to crumble beef. Drain fat. Stir in remaining ingredients except tortillas and cheese.

Alternately layer the mixture of meat and tortillas, beginning and ending with the meat mixture, in a greased 13 x 9 x 2 inch pan. Sprinkle with cheese. Bake at 350 degrees for 35 minutes or until bubbly. Yield: Serves 8. Freezes well.