Tortilla Casserole

2 1/4 lbs. Ground beef
1 medium yellow onion - chopped
1 16 oz jar of Salsa
4 oz of Sour Cream
1 can Rotel Tomatoes - drained
1 can Cream of Chicken soup
1 can Ranch Style Beans - drained
12 small Corn Tortillas - quartered
1 small can of sliced black olives
4 cups Mexican mixed cheese

Cook beef and onion together and drain. Add salsa and sour cream.
Mix cream of chicken soup and beans.

Layer a 9x13 casserole dish with half of the quartered corn tortillas and then layer with half of the following:

Beef mixture
Rotel tomatoes
Soup / bean mixture
Cheese

Repeat layer and top with sliced black olives.

Bake at 350 for 30 to 45 minutes.

Serve with extra salsa.

You can determine the spice level by your choice of Rotel and salsa.