2 pounds lean ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 can (15 ounces) jalapeño black-eyed peas, drained
1 can (10 ounces) Ro-Tel tomatoes and green chilies
1 can cream of chicken soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can (10 ounces) enchilada sauce
1 teaspoon liquid hot pepper sauce
1 bag (13.5 ounces) Nacho Cheese Doritos, crumbled
4 cups “Mexican Four-Cheese” shredded cheese
In skillet over medium-high heat, sauté ground beef, onion and garlic until lightly browned, stirring to crumble. Drain beef, if desired. Stir in remaining ingredients, except Doritos and cheese.
In 12-inch Dutch oven, place alternating layers of meat, cheese and Doritos until all is used. Bake in 350-degree oven for 35 minutes or until bubbly. Serves 8–10.
Serving size: 1 large serving spoonful. Per serving: 741 calories, 33 g protein, 52 g fat, 36 g carbohydrates, 1,269 mg sodium, 124 mg cholesterol
Dave and Shelah Cole, Trinity Valley Electric Cooperative