New Mexico's Sunny Side up Enchiladas

A little different than most because these are flat rather than rolled. Use spices according to taste. When I make this, I just throw spices and water in, there is no measuring.

• Ready In: 40 mins
• Serves: 6

Ingredients

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

Directions

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