2 c. tortilla strips
1 lb. ground beef
1 sm. onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 lg. can green chili salsa
3/4 tsp. salt
1/4 tsp. black pepper
1 (8 oz.) carton sour cream
2 eggs, hard boiled & chopped
1 can sliced black olives
1 c. Cheddar cheese

Brown meat, breaking up into small pieces with a fork. Add chopped onion and garlic. Cook over low heat until meat is brown and onion is tender. Drain off excess fat. Add tomato sauce and 1/2 can of salsa. Cook for 10 minutes, until flavors are blended. Line a 2-quart casserole dish with a layer of tortilla strips. Cover strips with one half the meat mixture. Repeat with another layer of strips and the remaining meat mixture. Set aside. In a small bowl, mix the sour cream, eggs (chopped), 1/2 can salsa and 1/2 cup sliced olives, drained. Spread the sour cream mixture over the top of the casserole. Sprinkle with shredded Cheddar cheese. Bake 25 to 30 minutes at 350 degrees, until cheese is melted and bubbly. Garnish the casserole with radish roses. Serve with a basket of warmed tortilla strips.