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BLACK EYES OF TEXAS CASSEROLE Recipe

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This recipe for BLACK EYES OF TEXAS CASSEROLE, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Randall
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10-12 CORN TORTILLAS
1 1/2 LB. LEAN GROUND BEEF
1 LG. ONION, CHOPPED
2 CLOVES GARLIC, MINCED
1 (15 1/4 OZ) CAN JALAPENO BLACKEYED PEAS, DRAINED THOROUGHLY
1 (10 OZ.) CAN TOMATOES WITH GREEN CHILES (ROTEL)
1 (10 3/4 OZ) CREAM OF CHICKEN SOUP, UNDILUTED
1 (10 3/4 OZ) CRAM OF MUSHROOM SOUP, UNDILUTED
1/4 TEASPOON TOBASCO (OR A LITTLE MORE IF YOU WANT)
2 CUPS SHARP CHEDDAR CHEESE, GRATED

Directions:
Directions:
PREPARE TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. PREHEAT OVEN TO 350 AND LIGHTLY SPRAY A 13 X 9 PAN. SAUTE AND STIR GROUND BEEF, ONION, & GARLIC UNTIL LIGHTLY BROWNED. STIR IN REMAINING INGREDIENTS EXCEPT TORTILLAS & CHEESE. ALTERNATELY LAYER THE MEAT MIXTURE & TORTILLAS- BEGINNING AND ENDING WITH THE MEAT. SPRINKLE CHEESE OVER TOP. BAKE 35 MINUTES AND LET STAND FOR 10 MINUTES BEFORE SERVING.

 

 

 

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