For meat mixture, in a medium skillet cook meat and garlic over medium heat until no pink remains. Drain off any fat. Stir in the taco sauce, kidney beans, water, chili powder, and cumin. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Lightly brush both sides of each tortilla with margarine or butter. Place tortillas on an ungreased baking sheet. Bake in a 400 degree F oven for 7 to 10 minutes or until lightly browned.
Meanwhile, in a medium mixing bowl combine the lettuce, tomato, avocado, cheddar or Monterey Jack cheese, and olives. Add the hot meat mixture. Toss to mix.
To serve, transfer the tortillas to 2 individual plates. Spoon the salad mixture atop each tortilla. Sprinkle with cheese. If desired, serve with sour cream and taco sauce. Makes 2 servings.