1      pound         lean ground turkey
     1/2  cup           onion -- chopped
   1      jar (8oz)     Mexican salsa, green or red
     1/2  cup           fat-free sour cream
   1      can           cream of chicken soup
   1      jar (20z)     sliced pimientos -- drained
   6                    corn tortillas -- cut into 1" strips
   2      cups          shredded fat-free Cheddar cheese
                        olives -- sliced (optional)
Preheat the oven to 350 degrees.
Cook and stir the ground turkey and onion in a nonstick skillet until
brown.	Transfer to a colander and rinse with hot water to wash away any
excess fat.  Shake dry.
Spread 1/2 cup of the salsa in the bottom of ungreased square baking dish. 
Mix the remaining salsa, the sour cream, soup, and pimientos.  Layer half
the tortilla strips, turkey mixture, soup mixture, and cheese in the baking
dish.  Repeat.
Bake uncovered until the casserole is hot and bubbly, about 30 minutes. 
Let stand 10 minutes.  Garnish with olives if desired.