Crowd-Pleaser Football Fiesta Casserole

2 lbs. lean ground beef
1 large Vidalia onion, chopped
3 T. minced garlic
¼ c. chili powder
1 T. ground cumin
3 (15-oz.) cans tomato sauce
¼ c. fresh cilantro, chopped
3 (16-oz.) can red kidney beans, drained and rinsed
1 (6-oz.) can black olives, drained and chopped
1 (9.75-oz.) bag corn chips
1 lb. grated cheddar cheese or your favorite
Sliced jalapenos, sour cream, etc. optional

1. Preheat oven 350.
2. Spray skillet with PAM.
3. Saute beef over medium heat until no longer pink.
4. Add onion and saute.
5. Add garlic and cook 1 minute.
6. Add chili powder and cumin. Cook, stirring for 2 minutes.
7. Add tomato sauce, lower heat and simmer for 10 minutes.
8. Stir in 2 T. cilantro.
9. Spray 9×13” casserole dish with PAM.
10. Spread half meat in dish, the half beans, half olives, half corn chips and half cheese.
11. Repeat layering with remaining ingredients.
12. Bake 40-45 minutes, until golden and crispy on top and bubbling.
13. Sprinkle with remaining cilantro.
    *Top with your favorites.