Shred the cheeses, set aside. Preheat oven to 400°F.
In a large skillet over medium high heat, cook the ground beef for several minutes. Add the onion, garlic, cayenne and green chiles, stirring until beef breaks down and is no longer pink. Season to taste with salt and drain fat.
Place beef mixture in a large bowl. Add the black beans, cheese soup, enchilada sauce, sour cream, half of the olives and cheese and tortilla pieces. Toss to coat and mix thoroughly.
Pour mixture into a lightly greased 11x7" baking dish. Sprinkle with remaining cheeses and olive slices.
Cover with aluminum foil and bake 20 minutes. Remove aluminum foil and cook another 5 minutes, top should be bubbling and cooked around edges. Serve immediately.
You can substitute cream of onion, cream of mushroom, or fiesta nacho cheese soup for condensed cheddar cheese soup.