Ingredients:
30 - (6 inch) corn tortillas
3 lbs lean ground beef
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 oz each) black-eyed peas, rinsed and drained
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 oz each) condensed cream of mushroom soup, undiluted
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 cans (10 oz each) enchilada sauce
1/2 tsp. hot pepper sauce
4 cups shredded sharp cheddar cheese
Directions:
Cut tortillas into eighths; set aside. In a dutch oven cook the beef, onions, jalapenos and garlic over medium heat until meat is no longer pink; drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.
Spread 2-2/3 cups meat mixture into each of two greased 13 x 9 in baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
Cool one casserole; cover and freeze for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 55 minutes. Uncover; bake 10-15 minutes longer until cheese is melted. Let stand for 10 minutes before cutting.
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