Cheesy Taco/Nacho Bake

1 & 1/2 pounds ground beef (or 2 boneless chicken breast, cooked and shredded)
1 tbls. olive oil (if cooking in a skillet/pan)
2-4 garlic cloves (pressed, or finely chopped)
1/4 - 1/2 cup chopped onion
2 cans diced tomatoes, undrained
1 can black olives, drained and sliced
1/2 package of taco, fajita, or southwest seasoning mix (or several shakes from a spice container, I love the PC Southwest one)

1 cup sour cream, plus extra for when plating 
1 large bag tortilla chips
1 large package Colby Monterey Jack cheese, or taco cheese
Fresh cilantro (or dried cilantro spice)

Cook your ground meat in a skillet/pan with the olive oil (I use my Tupperware Stack Cooker-always, no olive oil needed) then add the onion and garlic and cook for about 1-2 more minutes. If using a skillet to cook your meat, make sure to drain the grease. Add 1/2 package of seasoning mix (or several shakes from a spice container) and tomatoes to the meat along with 1 cup of sour cream and stir. In a large baking dish, spray with Pam, then layer 1/2 bag of tortilla chips with 1/2 of the meat mixture, black olives, and cheese. Repeat. Bake at 350 degrees for 25 minutes. Serve with additional sour cream and cilantro.