Bordertown Beef and Bean Torta

Cut four 3'' x 20'' strips of heavy-duty foil. Fit into 5-quart slow cooker in a crisscross pattern so they resemble spokes of a wheel, covering entire bottom of cooker. Press against sides and out the top, folding over the top edge. Coat strips generously with nonstick cooking spray. In a large skillet over medium-high heat, cook beef and onion until meat is no longer pink, about 8 minutes, stirring; drain excess fat. Stir in the beans, tomatoes and chilies, olives, chili powder, salt, pepper and hot pepper sauce. Place 1 tortilla in bottom of slow cooker. Add about 1 2/3 cups meat mixture and top with 1/4 cup cheese. Repeat layering three times using remaining meat mixture and cheese, finishing with cheese. Cover and cook on low for 4 to 5 hours, until heated through. Using foil strips as handles, lift the tortilla stack to a platter. Cut into four wedges. Sprinkle with cilantro. Serve with salsa, sour cream, lettuce, and tomatoes, if desired.