Saute meat,onion and garlic until meat is cooked. Drain off liquid. Add enchilada sauce,olives and cumin;simmer for 2 minutes. Add rice;mix well. In a well oiled 8-inch pie pan spoon a thin layer of rice mixture and cover with a tortilla. Layer half the remaining rice and half the cheese over tortilla. Repeat layers of tortillas,rice and cheese. Top with onion and tomato. Bake in a preheated 350 deg. oven for 20-30 minutes,or until bubbly. Serve on bed of lettuce;garnish with sour cream and guacamole.