Mexican Lasagna

1 lb. ground beef
1 can black beans, rinsed
1 can kidney beans, rinsed
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 corn tortillas
1 (16 oz.) jar salsa
2 c. sour cream (16 oz.)
1 c. olives
1 c. shredded cheese

Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of salsa over 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, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.

Recipe From: Krazy Coupon Lady