Christiana's Mexican Lasagna

Mexican Lasagna
The original recipe is from here, but below I added in my own changes as well.

Makes 16 servings.


Ingredients
--2 pounds ground beef
-- a handful of chopped onion. (I don't like onions, so I only use a little, though the original recipe calls for a whole onion)
--2 teaspoons minced garlic (when I inevitably forget to buy garlic, I use garlic powder)
--1 (2 ounce) can black olives, sliced
--2 (10 ounce) can diced tomatoes with green chilies peppers (I use Rotel Brand) (if you like it spicy like me, use the Hot version. I LOVE it spicy.)
--1 (16 ounce) jar taco sauce
--2 (16 ounce) cans refried beans ( I have substitued black beans too!)
-- flour or corn tortillas (its up to you! I usually use flour, I notice that I can get a better covering w/ the smaller ones, but I have used the medium-sized ones as well)
--9 ounces shredded Colby or Cheddar cheese (I usually just use a Mexican blend)

Directions
Preheat oven to 350 degrees F .

1. In a large skillet over medium heat, saute the ground
beef for 5 minutes. Add the onion and garlic, and saute for
5 more minutes. Drain any excess fat, if desired. Mix in
the olives, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

2. Spread a thin layer of the meat mixture in the bottom
of a 4 quart casserole dish. Cover with a layer of
tortillas followed by more meat mixture, then a layer of cheese.
Repeat tortilla, meat, cheese pattern until all the tortillas
are used, topping off with a layer of meat mixture and cheese.

3. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.