Dad was a very good cook. He introduced the family to awesome breakfasts, delicious steaks, and stacked enchiladas. Updated just a bit from the original.
Preheat oven to 350°.
In a 10" cast iron or nonstick skillet heat to med-high.
When skillet is hot turn heat down to medium.
Cook the tortillas one at a time on each side until golden brown and crisp.
Put on a paper towel lined plate in a warm place.
In a separate heavy skillet on med-high, heat up 1 Tablespoon oil.
Add the ground beef and brown.
While meat is browning heat up the enchiladas sauce in the microwave in a microwave safe bowl for about 2 minutes.
When meat is browned, drain off grease and remove from skillet.
Add a little oil and about ¼ cup of the onion and cook until soft.
Add garlic and spices and cook until fragrant, about 30 seconds.
Add ground beef back to skillet with onions, and spices, then stir.
Add about 1-2 Tablespoon of the enchilada sauce, or just enough to moisten the mixture.
In a microwave safe bowl, add the beans, a pinch of cumin, garlic powder, onion powder and salt & pepper.
Cook until everything is heated through, about 3-5 minutes, then remove from heat.
On an oven proof plate or cooking sheet, take one of the tortillas and dip into the enchiladas sauce, coat lightly shake off, and put on plate.
Put about 2 Tablespoons of the meat and bean mixture on the tortilla, sprinkle with onion and cheese.
Repeat this two more times until you have three layers.
Crack an egg in a bowl.
Slowly pour the egg on the top tortilla.
Bake in the oven until egg is cooked, (if not using eggs, until the cheese is melted and heated through).
Remove from the oven top with shredded lettuce and tomatoes and salsa.
Repeat this for every serving.
Chef's notes: Original recipe credited to John Sylvan Hoover.