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Categories:
ground beef onion garlic black-eyed jalapeno pepper tomatoes Soup red hot pepper sauce corn tortillas butter Cheddar cheese scallions
Viewed: 26 - Published at: a year agoIngredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 cloves garlic chopped
- 3 cups black-eyed peas cooked
- 1 medium jalapeno pepper diced
- 10 ounces tomatoes, canned diced, about 1 can
- 10 ounces soup, cream of mushroom cream, canned, about 1 can
- 3 dash red hot pepper sauce Louisiana, or more as needed
- 2 tablespoons essence
- 1 x corn tortillas (6-inch) 1 package
- 1 x butter as needed
- 2 cups cheddar cheese, reduced-fat grated
- 1 x scallions, spring or green onions chopped, for garnish
Method
- Brown the ground beef in large skillet.
- Drain the excess grease and the add onion, garlic, jalapeno and Essence.
- Cook the mixture for 3 to 5 minutes or until the onion has softened.
- Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
- Add a few dashes of hot sauce.
- Simmer until warm, about 10 minutes.
- Preheat oven to 350F (180C).
- Tear the tortillas into large pieces.
- Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
- Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
- Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
- Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
- Cook for 35 to 45 minutes.
- Remove from the oven, cut slices approximately 2 by 2 inches and serve.
- Garnish with chopped green onion.
