Preheat oven to 375 degrees.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook until fully browned. Drain any fat from the pan. Add the tomato paste and cook for 2 minutes, stirring. Add the salt, pepper, chili powder, and ground cumin and cook for 1 minute, stirring. Add the canned tomatoes (with the juices), chilies, and olives. Cook, stirring occasionally, until heated through and the mixture thickens, about 10 minutes. Put mixture into a 9 by 12 inch baking dish (or if using a cast iron skillet, leave in the pan).

In a mixing bowl, combine the bread mix with 2 tablespoons oil, the eggs, water, 1 cup cheese, green onions, and sugar. Mix to combine – mixture may be clumpy, that’s OK.

Dump the dough onto a clean work surface and knead until smooth. Pat into a size that will fit the dish using to bake and place on top of the meat mixture. Sprinkle with the remaining ½ cup cheese and bake for 25 – 30 minutes or until the dough crust is browned.