EASY MEXICAN LASAGNA

11/2 Lb. Ground Chuck
1 Can Black Beans, rinsed
1 Can Kidney Beans, rinsed

2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
3/4 Teaspoon Garlic Powder
12 Corn Tortillas
1 (16oz.) Jar Salsa
2 Cups(16oz.) Sour Cream
1 Cup Black Olives, or to your taste
1 Bag Mexican Shredded Cheese

Preheat the oven to 350. In a nonstick skillet, cook meat and drain. Then add the beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas overlapping in a 9 x 13 sprayed pan. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of the salsa over the meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake uncovered for 30-45 minutes. Sprinkle cheese on top and bake for another 10 minutes or until cheese is melted.