Wednesday, October 28, 2015

Black Eyes of Texas Casserole

Here in Sooner Country, it's no secret the Texas Longhorns are our big sports rival.  Some of you may know their school songs says, "The Eyes Of Texas Are Upon You."  I had to snicker to myself at the name of this dish.  The black eyes of Texas.  (he he)  So don't hate me Texas fans, we can all be friends over food can't we?  There's no football involved here.  It's a variation on one of those yummy Mexican casseroles.  The addition of the black eyed peas makes it Southern AND Special.
Black Eyes of Texas Casserole
The Casserole Line-Up
Saute ground beef, onion and
garlic until light brown.
Don't forget to season with salt and pepper.
Add drained black eyed peas.
Add soups.
Add Rotel.
Add enchilada sauce.
Season with hot sauce to taste...

Layer half of meat mixture in baking dish.

Cover with tortillas.  Add the remaining meat mixture.
Top with shredded cheese.
Bake until bubbly.
Boomer Sooner!

Black Eyes of Texas Casserole

1 (15 ounce) can jalapeno black eyed peas, drained
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can Rotel, undrained
1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce
1/4 teaspoon hot sauce (or more to taste)
12 corn tortillas cut into eighths
2 cups grated Cheddar cheese

Preheat oven to 350 degrees F.  Saute ground beef, onion and garlic until light brown.  Stir in remaining ingredients except tortillas and cheese.  Layer meat mixture and tortillas in a greased baking dish, beginning and ending with meat mixture.  Sprinkle with cheese.  Bake for 35 minutes or until bubbly.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 35 minutes

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