Mama's Black-Eyed Pea Casserole

Ingredients
1 pound veggie burger
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish

Directions
Brown the veggie burger in large skillet.

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.

Add the peas, tomatoes, mushroom soup, chicken soup and
enchilada sauce.

Add a few dashes of hot sauce.
Simmer until warm, about 10 minutes.

Preheat oven to 350 degrees F.

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.

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.

Remove from the oven, cut slices approximately 2 by 2 inches and serve.

Garnish with chopped green onion.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup