Layered Mexican Pie

So lately I've gone a little... crazy?...overboard?... with my favorite crust recipes. Apparently you can throw pretty much anything inside a good, flaky crust and it will be deemed delicious. This was an experiment gone right and I think I made this recipe about three times over the course of a week and a half. I should note that we did not in fact consume it all on our own (although I'm sure we could have) since one of the times I made it was for a Christmas party-potluck. Again, words fail me as I tried to come up with an appropriately descriptive name for this dish... anyone want to help me out? No monetary reward but ample thanks, recognition and a diner (me) at your table when you serve this will be provided to the winner for Best Title of Delicious But As Yet Not Appropriately Named Dish. :)

Layered Mexican Pie

Crust:
2 c. flour
1/4 tsp. sea salt
1/4 tsp. sugar or Rapadura
1/2 c. cold butter
9-11 Tblsp. cold water

In bowl combine flour, salt and sugar. Cut in butter until crumbly. Gradually add water, tossingn with a fork until ball forms. Cover and refrigerate 30 minutes. Meanwhile:

2 lbs. ground beef or elk
1 onion, chopped
3-4 cloves garlic, minced
1-1/2 tsp. cumin
1 tsp. Cajun seasoning or Slap Ya Mama seasoning (or more, to taste- I plan to do a separate post on the amazingness that is SlapYaMama seasoning at a later date)
1 (7 oz) can diced green chilies
1 can corn or Mexicorn
1-2 cans (15 oz) pinto or black beans
1 can olives, sliced
2 c. shredded cheddar cheese
Sour cream and salsa, optional but highly recommended

Preheat oven to 400 degrees, butter 9x13-inch pyrex dish. In large skillet brown ground beef/elk, onions and garlic. Season with cumin and Cajun seasoning. Add diced green chilies and corn and mix well. Remove from heat and set aside. Roll out crust on lightly floured surface and place in greased 9x13 dish with crust slightly overlapping the edges. Spread pinto or black beans over crust. Top with hamburger mixture and then olives. Bake 30 minutes, adding cheese to top the last 10 minutes of baking. Serve with sour cream and salsa.