Melt olive oil in a large skillet over medium heat (cast iron is preferred). Add the ground beef and cook, crumbling with a spatula as you go, until meat is no longer pink. Drain the grease and return beef to the skillet. Season with salt and pepper to taste.
Stir in chili powder, onion powder, garlic powder, enchilada sauce and black beans. Bring to a boil, cover, then reduce the heat to low and simmer for 10 minutes. Stir in the corn.
Stir in the corn tortilla strips so they are evenly distributed. Sprinkle cheese, green onions and olives on top, then replace the lid. Simmer for 5-10 minutes or until cheese has completely melted.
To serve: scoop into bowls with a scoop of sour cream, serve with Mexican rice or cauliflower rice, or stuff into tortillas.