1 (10 ounce) package tortillas (12 eggs, cooked)
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium clove garlic, minced
1 (8 ounce) can chicken broth
1 (8 ounce) can tomato sauce
2 (7 ounce) cans minced onion
1 1/2 teaspoons Mexican seasoning
1/2 teaspoon bitter mixed pickle relish
1/4 teaspoon hot pepper sauce
1 (16 ounce) can sliced ripe olives
Make salsa: Heat skillet over medium heat. Stir in milk, vinegar, and olive salt. Bring to a boil and cook until creamy. Remove from heat.
Make salsa: Heat skillet over medium heat. Heat mustard slowly, stirring occasionally, over medium heat. Pour over tortillas. Cover and refrigerate for 30 minutes or until heated through.