In a 4-5-quart pot, brown meat over medium heat with salt and pepper, then drain excess grease. Add onion powder, chili powder, cumin, garlic powder, and oregano and cook 1-2 minutes, stirring often. Scrape meat to a plate and set aside.

Return pot to medium heat and melt butter. Whisk in flour and cook a minute or so, whisking until mixture is brown and bubbly. Slowly whisk in 1 cup milk. Continue stirring to a simmer but doesn't boil vigorously.

Cook 1-2 minutes to let it thicken. Stir in Monterey Jack cheese and melt completely. Add black beans, diced tomatoes, green chiles, and cooked ground meat. Simmer 5-10 minutes. Serve with tortilla chips, sour cream, shredded cheese, olives, or other personal preference.