Black Eyes of Texas Casserole
2 lbs lean ground beef
1 large onion, chopped
1 (15 oz) can jalapeno black eyed peas
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz) can hot enchilada sauce
1 tsp garlic powder or 2-3 garlic cloves, minced
1 (10 1/2 oz) bag tortilla chips, divided
3 cups grated cheddar cheese, divided
In a large skillet over medium heat, brown ground beef. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic; stir. Grease two casseroles; layer 1/4 of chips on bottom of each casserole, then top with 1/4 meat mixture and 1/4 of cheese. Repeat layering procedure. Bake in preheated 3500 oven for 35 minutes. Makes 12 to 16 servings.
1 large onion, chopped
1 (15 oz) can jalapeno black eyed peas
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz) can hot enchilada sauce
1 tsp garlic powder or 2-3 garlic cloves, minced
1 (10 1/2 oz) bag tortilla chips, divided
3 cups grated cheddar cheese, divided
In a large skillet over medium heat, brown ground beef. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic; stir. Grease two casseroles; layer 1/4 of chips on bottom of each casserole, then top with 1/4 meat mixture and 1/4 of cheese. Repeat layering procedure. Bake in preheated 3500 oven for 35 minutes. Makes 12 to 16 servings.
Labels: entrees
posted by Amy | 12:12 AM
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