Eyes of Texas Casserole

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Executive Chef
Jun 3, 2004
Eyes of Texas Casserole


1 and 1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, chopped
1/4 tsp. Tabasco (or similar pepper sauce)
2 cups grated cheddar cheese
1 10 ounce can enchilada sauce
1 10 ounce can Rotel Tomatoes and Green Chilies
1 15.5 ounce can black eyed peas
1 can cream of chicken soup
1 can cream of mushroom soup
18 corn tortillas, cut into strips


Saute ground beef, onions, and garlic until browned. Stir to mix and break meat into small pieces. Add everything else except cheese and tortillas.

In a greased 9 x 13 inch pan, alternate layers of meat mixture and tortillas. Start and end with meat layer. Sprinkle cheese on top.
Bake at 350 degrees for 35 minutes. Makes eight servings.

This can also be cooked in a 12 inch oven. I would either line the very greased oven with a layer of tortillas, or line the oven with foil, grease the foil, and layer as indicated.
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