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Southwest Enchilada Bake

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. —Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 30 min. Bake: 20 min. + standing
  • Makes
    2 casseroles (8 servings each)

Ingredients

  • 30 corn tortillas (6 inches)
  • 3 pounds lean ground beef (90% lean)
  • 2 large onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 2 cans (10 ounces each) enchilada sauce
  • 1/2 teaspoon hot pepper sauce
  • 4 cups shredded sharp cheddar cheese

Directions

  • Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.
  • Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 468 calories, 21g fat (10g saturated fat), 88mg cholesterol, 1284mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 30g protein.

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