Monday, June 15, 2015

Black Eyes of Texas Casserole


2 lb. ground beef
1 large onion, chopped
1 rib celery, chopped
1 can (15 oz.) jalapeño-black-eyed peas
1 can (10-3/4 oz.) each cream of chicken soup, cream of mushroom soup
1 can hot or mild enchilada sauce
1 tsp. garlic powder
1 bag (10-1/2 oz.) tortilla chips
3 cups grated cheese

      Heat oven to 450ºF (240ºC).  Brown and drain meat.  Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic.  Stir to blend.  Grease 1 large or 2 small casserole dishes.  Build up layers, beginning with (half of) chips, then meat, then cheese.  Repeat all layers.  Bake 35 minutes.  Makes 8 - 10 servings.

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