1 lb. ground beef
1 med. onion, chopped
1 (6 oz.) jar red salsa
1 c. dairy sour cream
1 can cream of chicken soup
1 (2 oz.) jar sliced pimentos, drained
12 corn tortillas, cut into 1 inch strips
4 c. shredded Cheddar cheese

Brown ground beef and onion, drain. Spread 1/2 of salsa in bottom of ungreased 13 x 9 inch baking dish. Mix in remaining salsa, sour cream, soup and pimentos. Layer 1/2 of tortilla strips and beef mixture, soup mixture and cheese on salsa, repeat.

Bake, uncovered, in 350 degree oven until casserole is hot and bubbly - about 30 minutes. Let stand 10 minutes. Garnish with olives if desired.

To microwave: Crumble ground beef into 2 quart casserole dish, add onion. Cover loosely and cook on high 3 minutes. Break up and stir. Cover loosely and cook until brown 2-3 minutes. Drain.

Place 1/2 of salsa in casserole. Continue as directed, except omit last layer of cheese. Cover tightly and microwave 4 minutes. Rotate 1/2 turn - cook 4-5 more minutes. Sprinkle with remaining cheese. Let stand 5 minutes.