The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. —Dixie Terry, Goreville, Illinois
- 30 corn tortillas (6 inches)
- 3 pounds lean ground beef (90% lean)
- 2 large onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 cans (15 ounces each) black-eyed peas, rinsed and drained
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
- 2 cans (10 ounces each) enchilada sauce
- 1/2 teaspoon hot pepper sauce
- 4 cups (16 ounces) shredded sharp cheddar cheese
- Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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-in. x 9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
- Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° 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° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).
Originally published as Southwest Enchilada Bake in Simple & Delicious February/March 2011, p58
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