New Mexico's Sunny Side up Enchiladas

• 3 lbs ground beef
• 1 teaspoon garlic powder
• 12 teaspoon cumin
• 1 teaspoon salt
• 12 teaspoon black pepper
• 4 tablespoons flour
• 14 cup chili powder
• 1 beef bouillon cube
• 1 (1/4 ounce) packet sazon goya (amount in packet is a guess)
• 1 12-2 cups cold water
• 12 corn tortillas
• 2 cups cheddar cheese (grated)
• 1 onion (diced)
• 2 tomatoes (diced)
• 12 a head of lettuce (shredded)
• 6 eggs
• oil

1. Brown beef.
2. Drain, leaving about a tablespoon of grease in pan.
3. Add seasonings, according to taste.
4. Add flour and chili powder, allow to brown in beef a little.
5. Add water, enough for desired consistency, packet of sazon goya and boullion cube.
6. Allow sauce to thicken, adding water when needed.
7. Meanwhile, soften tortillas in a little oil and drain on paper towel.
8. Place one tortilla on individual plate, top with meat mixture.
9. Layer with fresh onion, cheese, lettuce, tomato.
10. Season with a little salt and pepper.
11. Place another tortilla over the top, and repeat process.
12. Making two layers.
13. Fry egg, sunny side up.
14. Place on top of tomato.
15. Season with a little more salt and pepper.
16. Enjoy (hopefully).

ground beef, garlic, cumin, salt, black pepper, flour, chili powder, sazon goya, cold water, corn tortillas, cheddar cheese, onion, tomatoes, eggs, oil

Taken from www.food.com/recipe/new-mexicos-sunny-side-up-enchiladas-129540 (may not work)