Mama's Black-Eyed Pea Casserole

Ingredients

• 3 cups black-eyed peas cooked
• 1 tablespoon pepper black
• 6 servings butter 
• 10 ounce canned tomatoes diced canned recommended: Ro-tel
• 1 tablespoon cayenne pepper 
• 2 cups cheddar grated
• 1 package corn tortillas 
• 10 ounce cream of chicken soup canned
• 10 ounce cream of mushroom soup canned
• 1 tablespoon thyme leaves dried
• 10 ounce mild enchilada sauce canned
• 2 cloves garlic chopped
• 2 tablespoons garlic powder 
• 6 servings green onions chopped for garnish
• 1 pound ground beef 
• 3 dashes louisiana hot sauce 
• 1 medium jalapeño diced
• 1 tablespoon onion powder 
• 1 tablespoon oregano dried
• 2.5 tablespoons paprika 
• 2 tablespoons salt 
• 1 medium onion diced yellow

Equipment

• frying pan
• oven
• casserole dish
• aluminum foil

Directions

1. Brown the ground beef in large skillet.
2. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened.
3. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
4. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
5. Preheat oven to 350 degrees F.
6. Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
7. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes.
8. Remove from the oven, cut slices approximately 2 by 2 inches and serve.
9. Garnish with chopped green onion.
10. Combine all ingredients thoroughly.