Tortilla Casserole

1 pound ground beef
1medium onion, chopped
1 jar (8oz) salsa
1/2 C sour cream
1 can (10 3/4oz) condensed cream of chicken soup
1 jar (2oz) sliced pimientos drained (I omit these)
6 corn tortillas (6-8") cut into 1" strips (I prefer flour)
2 C shredded Wisconsin Cheddar cheese
Sliced ripe olives, if desired

Heat oven to 350.Cook beef and onion in 10" skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8x8x2". Mix remaining salsa, the sour cream, soup and pimientos. Layer half each of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat. Bake uncovered 30-40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with olives. Serves about 4.