1 (15 1/4 oz.) can jalapeno black eyed peas, drained
1 1/2 lbs. ground beef
1 lg. onion, chopped
1 (10 oz.) can Rotel tomatoes
1 (10 oz.) can enchilada sauce
2 c. sharp Cheddar cheese, grated
1 1/4 doz. corn tortillas, cut into strips
1 clove garlic, minced
1 can cream of mushroom soup
1 can cream of chicken soup

Sauté ground beef, onion, and garlic until slightly browned, stirring until crumbly. Stir in remaining ingredients, except tortillas and cheese. Alternate layers of meat mixture and tortillas, beginning and ending with meat mixture in 13x9x2-inch pan. Sprinkle with cheese. Bake at 350°F for 45 minutes or until bubbly. Delicious meal with a vegetable salad.