Black Eyes of Texas Casserole

Source: The Newsreel

2 pounds ground beef
1 large onion, chopped
1 rib celery, chopped
1 (15 ounce) can jalapeno black-eyed peas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can hot or mild enchilada sauce
1 teaspoon garlic powder
1 (10 1/2 ounce) bag tortilla chips
3 cups grated cheese

Brown and drain meat. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic. Stir to blend.

Grease 1 large or 2 small casserole dishes. Build up layers beginning with the chips, then the meat and then the cheese. Repeat process. Bake at 450 degrees F for 35 minutes.