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Black Eyed Jack Casserole
by Donna Smith

This recipe has a Mexican feel and can serve 12 festive friends.

2 pounds ground beef
1 onion, chopped
1 10-ounce can cream of chicken soup
1 10-ounce can cream of mushroom soup
1 15-ounce can jalapeno seasoned black eyed peas
1 10-ounce can enchilada sauce
3 cloves garlic, minced
1 bag tortilla chips
3 cups grated Monterey Jack cheese or use Colby Jack
directions
Brown the ground beef. Add the onion, black eyed peas, soups, enchilada sauce and the garlic. Mix well.

Grease the bottom of a 13x9x2 inch baking pan. Layer half the bag of tortilla chips on the bottom. Top with half the meat mixture. Add the rest of the chips, then top with remaining meat mixture. Top with cheese.

Bake at 350 degrees about 40 minutes.

suggestions
Season with salt and pepper.