Black-Eyes Peas Lasagna
(Makes 8 servings)
Ingredients:
1 lb. Ground beef
1 onion, chopped
2 (15.5 oz.) cans black-eyed peas, drained
1 (10-3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) can diced tomatoes with green chiles
1 (10 oz.) can enchilada sauce
1 (6 oz.) package refrigerated corn tortillas (10-approx. 5-inch diameter)
2 cups (8 oz.) shredded mild cheddar or taco-blend cheese
1 cup (4 oz.) shredded Monterey jack cheese
Instructions:
Preheat oven to 350 degrees. In large skillet, brown ground beef with onion. Stir in black-eyed peas, soups, tomatoes and enchilada sauce. In 13x9-inch baking dish, place one-third of meat-black-eyed peas mixture. Top with one-third of the tortillas (3-1/3) and then one-third of the cheeses. Repeat layers twice, ending with cheeses. Bake 25 to 30 minutes or until browned and bubbly. Let stand 10 minutes before serving.