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Brown the beef in a large skillet and drain any excess grease.
Add black beans, corn, taco seasoning, garlic powder, onion powder, and water. Stir until thickened slightly.
Mix in diced green chiles, olives, and frozen hashbrowns; stir well, then turn off heat.
In a greased 5–6 quart slow cooker, layer half the beef mixture, one-third of the cheese, half of the tortilla pieces, and half the enchilada sauce.
Repeat the layers with the remaining beef mixture, tortillas, sauce, and top with the remaining cheese.
Cover and cook on high for 1–1½ hours or low for 2 hours until the cheese is melted and bubbly.
Serve hot with sour cream, cilantro, or diced avocado.