Enchilada Pie (3)

1 lb 96% lean ground beef
1 1/2 c chopped onions or 1 (14.4oz) pkg Birds Eye frozen Pepper Stir-Fry
1 tsp chili powder
1 tsp ground cumin
2 cloves garlic, minced
8 oz tomato sauce
1 c sliced black olives
4 flour tortillas ( I used Azteca 10 inch)
2 c shredded cheddar cheese

Cook first 5 ingredients in skillet over medium heat until meat is browned. Stir in tomato sauce; heat through. Stir in black olives. Coat 9X9 inch baking dish with non-stick spray. Lay one tortilla on bottom of dish. Top with layer of meat sauce then cheese. Top with another tortilla and repeat layers ending with cheese on top. Cover with foil and bake at 350 degrees about 30 minutes. Let stand about 5 minutes before cutting into squares. Serve with salsa, low-fat sour cream and whole grain tortilla chips and a big salad.