Mexican Torte

3/4 c coarsely chopped onion
1 - 2 cloves garlic, finely minced
3 T olive oil
1 lb ground round steak
2 (8oz) cans tomato sauce
1 c beef stock
1 small can sliced black olives
3 T chili powder
1 t ground cumin
9 tortillas (approximately)
1 c grated cheese, Monterey Jack
1/2 c finely chopped onion
1/2 c sour cream, approximately

Cook the onion and garlic in the olive oil five minutes, but do not brown. Add the meat and cook, stirring, until it loses it's red color. Add the tomatoes, beef stock, chili powder, cumin, salt and pepper. Simmer 45 minutes. Preheat oven to 350. Spoon a little of the sauce over the bottom of a buttered casserole and cover it with three tortillas, overlapping them if necessary. Sprinkle with 1/3 of the cheese, 1/3 of the finely chopped onion and add a tablespoon of sour cream.  Continue adding layers, including sauce, until all the ingredients are used, ending with a top layer of sauce. Spoon the remaining sour cream into the center of the torte. Bake the casserole until if bubbles, about 20 minutes. Four to six servings.