1 lb. ground beef
1 med. onion, chopped
1 pkg. taco seasoning mix
1 can (8 oz.) tomato sauce
3/4 lb. Monterey Jack cheese, sliced
2/3 c. grated Parmesan cheese
2 tbsp. butter
1 can (10 oz.) Rotel tomatoes
1 can (10 oz.) tomatoes
8 flour tortillas (6 inch) cu tin 1 1/2 inch strips
1 c. (8 oz.) sour cream
1/2 c. ripe olives, sliced

Crumble beef in 2 quart casserole. Micro on high for 5 minutes, stirring after 3 minutes to break up small pieces. Drain well. Melt butter, add onions and cook 2 minutes in micro. Add to cooked meat.

Mix seasoning mix, tomatoes, and sauce in blender. Add to meat and onion mixture. Cover and micro 7 minutes. Place 3/4 cup meat sauce on bottom of 12 x 8 x 2 inch dish. Layer with 1/3 of tortilla strips, Jack cheese, sour cream, remaining meat 1/3 of tortilla strips Jack cheese, sour cream, remaining meat sauce and Parmesan cheese. Repeat with 2 more layers using all ingredients. Cover tightly with plastic wrap. Micro cook approximately 12 to 15 minutes. Let stand 5 minutes before cutting.