1-First, preheat oven to 350°F (175°C) to get ready for baking. Then, brown the ground beef and onion in a frying pan until fully cooked, drain the excess grease, and stir in the chopped Hatch green chile peppers; set this mixture aside for layering.

2-Next, heat oil over medium-high heat in a frying pan until it’s hot enough to bubble the tortillas. Fry each of the 6 yellow corn tortillas one at a time for about 30 seconds until nearly crispy, then place them on paper towels and cover to keep warm.

3-Now, in an ovenproof dish, start layering: Place one tortilla, top with ¼ cup of the ground beef mixture, ¼ cup red chile sauce, a generous sprinkle of shredded Mexican blend cheese, and some fresh chopped tomato. Repeat this twice more with the remaining tortillas, finishing the top with cheese and sauce.

4-Bake or broil until the cheese melts and bubbles, which takes about 20 minutes. While that’s happening, fry the 2 eggs over easy or medium. Serve right away, topped with extra fresh tomato, chopped lettuce, the fried eggs, and optionally sour cream or diced raw onions for added flair.