- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin (freshly toasted and ground would be nice)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- salt and pepper
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes
- 1 (4 ounce) can hot green chilies
- 1 recipe taco seasoning, see above (or cheat and use a packet of prepared taco seasoning - but it won't be as good!)
- 15 corn tortillas
- 14 oz farmers cheese, chopped/crumbled (or use 15 ounces of cottage cheese, queso fresco, or any soft and mild flavored cheese)
- 2 eggs
- 1 (14 ounce) can of black beans
- 1 cup shredded Mexican cheese blend (more if you like it)
Season beef with salt and pepper. In a large skillet, cook beef and onion over medium heat until no longer pink; drain (a stainless steel colander works well for this). Add the tomato sauce, tomatoes, and taco seasoning. Simmer, uncovered, for 10 minutes.
In a small bowl, combine farmer's cheese and egg; set aside.
Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray. Put down a layer of 5 slightly overlapping tortillas (you may need to tear a couple in half to get them to fit and cover evenly). Evenly spread a third of the beef mixture into the dish, half of the cheese/egg mixture, and half of the beans. Repeat with another layer of tortillas, meat, cheese, and beans. Add one more layer of tortillas, the remaining meat sauce, and all of the shredded Mexican cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly.