Preheat oven to 350F. Spray an 8x8 oven-safe pan with non-stick cooking spray.
Brown ground meat in a large skillet on the stove top. Add in remaining "meat mixture" ingredients and simmer uncovered for 20 minutes, stirring occasionally. The mixture will begin to thicken and the flavors will combine.
1 lb ground meat (turkey, beef, venison), 1 bell pepper, diced, 1 onion, diced, 1 can 15 oz chili beans, don't drain, 1 can 15 oz tomato sauce, 1 can 4 oz chopped green chiles, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/16 teaspoon cayenne powder
Assemble the Lasagna: Place just enough of the meat mixture to barely cover the bottom of the greased 8x8 glass pan then cover with 2-4 tortillas* (depending on their size and the shape of your baking pan). Cover the tortillas with half of the meat mixture then cover with 2-4 more tortillas. Cover the top tortillas with the remaining meat mixture. Top with the cheese and as many black olives as desired.
4 to 8 flour tortillas (see notes), 1 cup shredded cheese, 1 can 2.25 oz sliced black olives. drained
Bake for 20 to 30 minutes or until the cheese is melted and meat mixture is bubbling around the edges.
Let the casserole cool for 15 minutes and then cut into pieces and serve. Top with shredded lettuce, sour cream or plain Greek yogurt, salsa, lettuce, or avocado!
lettuce, sour cream, salsa, avocado
Store leftovers in the refrigerator in an airtight container for up to 4 days.