Layered Tortilla Casserole (restaurant recipe)
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 jar (8 ounces) green or red salsa (1 cup)
1/2 cup sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can corn (drained)
6 corn tortillas (6/8 inches in diameter), cut into 1-inch strips
2 cups shredded Wisconsin cheddar cheese (8 ounces)
sliced ripe olives, if desired
Heat oven to 350 degrees.
Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Spread 1/2 cup of the salsa in bottom if ungreased square baking dish, 8x8x2 inches. Mix remaining salsa, the sour cream, soup and corn. Layer half each of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat.
Bake uncovered 30 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with olives.