1 lb. ground beef
1 med. onion, chopped (about 1/2 c.)
1 (8 oz.) jar green Mexican salsa
1/2 c. dairy sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (2 oz.) jar sliced pimientos, drained
12 corn tortillas, cut into 1" strips
2 c. shredded cheddar cheese (8 oz.)

Cook and stir ground beef and onion until beef is brown; drain. Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8"x8"x2". Mix remaining salsa, the sour cream, soup and pimientos. Layer half of the tortilla strips, 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. 6 servings.