• Preheat your oven to 350°F (175°C). Lightly grease the bottom of a 9x13" baking dish.

Enchilada Sauce

• In a large saucepan, whisk together 6 tbsp cooking oil and 6 tbsp all purpose flour. Place on burner over medium-high heat.
• Whisk completely into the flour paste: ⅓ cup chili powder, 2 tsp garlic powder, 1 tsp salt, 1 tsp cumin, and 1 tsp oregano.
• Slowly whisk while pouring in 4 cups water then add 2 tbsp Better than Bouillon Beef . While occasionally stirring, start the meat mixture (instructions below). Once sauce starts to simmer, turn down until just at a simmer until ready to assemble the casserole.
  

Meat Mixture

• In a large frying pan over medium heat, brown 1½ lbs lean ground beef and crumble into small bits. Drain, leave aside.
• Add prepared onion to pan with 1 tbsp cooking oil and cook until onion starts to turn translucent. Return beef to pan and stir in drained black beans and 1 can diced green chilis. Turn to low until ready to assemble the casserole.

Assemble

• Remove pans from heat.
• Spread ½ cup of sauce on the bottom of the prepared baking dish.
• Cut 2 tortillas in half. Place them so that the straight (cut) edges line the sides of the dish, fully covering the bottom.
  
• Spread half of the meat mixture on top of the tortillas.
• Sprinkle ⅓ of the cheese over the meat layer.
  
• Pour ¾ cup of sauce over the cheese.
• Repeat the tortilla layer by cutting and placing 2 more tortillas in the same manner.
  
• Spread the remaining half of the meat mixture on top of the tortillas.
• Sprinkle another ⅓ of the cheese over the meat layer.
• Pour another ¾ cup of sauce over that cheese layer.
• Place the final 2 tortillas in the same cut-and-place fashion, then pour the remaining sauce on top.
  
• Finish by sprinkling the last of the cheese over the sauce.
  
• Cover the pan with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.