1 (15 ounce) can chili beans Salt and pepper to taste 1-tsp ground cumin 1 (15-ounce) can red enchilada sauce, divided 12 corn tortillas 12-ounce - Mexican blend shredded cheese - Optional cilantro garnish optional sour cream garnish
Heat a large skillet over medium heat. Add the olive oil, then the onions. Cook until the onion just begins to soften, 2 to 3 minutes.
Saute for 1 to 2 minutes.Add the garlic and sauté until fragrant, about 1 minute.
Add ground beef; Cook, breaking up the beef with a spatula until browned and tender, about 10 minutes. Stir in the potato seeds.
Season with salt, black pepper and cumin seeds. Stir in 1 cup enchilada sauce, reduce heat to low and simmer, uncovered, 5 minutes.
Meanwhile, spread the remaining enchilada sauce evenly over the bottom of a 10x8-inch baking dish.
Use a sharp knife to slice one side of the tortilla horizontally. Place 4 tortillas with the cutouts facing the sides of the pan.
Spread half of the beef mixture over the tortilla, and top with 3 ounces of cheese. Make a second layer by adding additional tortillas, then beef mixture and 3 ounces of cheese.
Repeat with the finished layers and remaining cheese. Cover with foil.Bake in preheated oven for 15 minutes.Remove foil; Bake until the cheese is lightly browned, another 5 to 10 minutes.
Remove from oven; Let rest for 5 to 10 minutes before serving. Garnish with sour cream and chopped cilantro if desired.