Sour Cream Enchilada Casserole - cooking recipe

Ingredients

1 c. water
2 Tbsp. picante sauce
12 corn tortillas
2 lbs. ground beef
1 onion, chopped
1 tsp. salt
1/8 tsp. pepper
2 tsp. ground cumin
1 Tbsp. chili powder
3/4 c. sliced ripe olives
1/4 c. picante sauce
1/2 c. margarine
2 Tbsp. flour
1 1/2 c. milk
10 oz. sour cream
2 c. shredded Cheddar

Preparation

Combine water and 2 tablespoons picante sauce in a large, shallow dish.
Let tortillas stand for 5 minutes in mixture. Drain.
Cook ground beef and onion in heavy skillet until brown; drain.
Stir in next 6 ingredients.
Simmer meat mixture for 5 minutes.
Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly until thickened and bubbly.
Remove from heat and add sour cream; stir until well blended.