1-First, brown 1 pound of ground beef in a skillet, mixing in 1 cup chopped sweet onion and 4 roasted, peeled, and chopped Hatch green chile peppers (or a 4-ounce can). Cook until the beef is fully browned and the flavors meld, about 10 minutes.

2-Next, heat 1/4 cup vegetable oil in a pan and briefly fry the 6 yellow corn tortillas until they bubble but stay soft, roughly 30 seconds per side. This step keeps them pliable for stacking.

3-Then, in a baking dish, start layering: Place one tortilla on the bottom, add 1/4 cup of the ground beef mixture, 1/4 cup New Mexico Red Chile Sauce, some shredded Mexican Blend cheese, and chopped tomatoes. Repeat this for two more layers, stacking three tortillas in total.

4-After the first stack, repeat the process to build a second stack, then top everything with more cheese and sauce for a final touch.

5-Fry 2 eggs over easy or medium and place them on top of the stacks. Bake the whole dish at 350°F until the cheese melts and bubbles, about 20 minutes.

6-Finally, garnish with fresh chopped tomato, lettuce, and optionally sour cream and diced raw onions before serving hot.