Mexican Lasagna

1 lb ground meat
1 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 serrano pepper, seeded and diced
Salt and pepper
1/2-1 tsp paprika
1 tsp chili powder
1/2 can black beans, drained and rinsed
1/2 C. cooked white or brown rice
1 can tomato sauce (regular size, not the large can)
4 corn tortillas
1/3 C. sour cream
1/2 C. cheese
1/3 C. chopped olives
1/3 C. water

1.  Heat oil in large pan on medium heat.  Saute onion, garlic and serrano pepper until onion becomes translucent (about 5 minutes).  Add meat and season with salt, pepper, paprika and chili powder.  Once meat is cooked drain if necessary.
2.  Add tomato sauce, beans and rice and simmer for 15 minutes.
3.  Preheat oven to 350.
4.  Add half of the meat mixture to a 8x8" greased dish, top with tortillas, spread with sour cream, top with remaining meat mixture, cover with cheese and finish by topping with olives and pouring water over the lasagna.  Cover with foil and bake for 30 minutes.  Let sit 5-10 minutes before serving.

p.s.  Diced tomatoes and/or avocados give a nice cool and refreshing taste to this yummy dish; enjoy!