Optional: Shredded lettuce, chopped red onion, sour cream and chopped tomatoes
In a large skillet, cook beef until meat is no longer pink; crumble beef; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced.
Coat a large deep skillet with cooking spray. Place 1 tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.