Sour Cream Enchilada Casserole - cooking recipe

Ingredients

1 c. water
2 Tbsp. picante sauce
12 corn tortillas
2 lb. ground beef
1 onion, chopped
1 to 1 1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. chili powder
1 tsp. garlic powder
3/4 c. ripe olives, sliced
1/4 c. picante sauce
1/2 c. butter
2 Tbsp. flour
1 1/2 c. milk
16 oz. sour cream
8 oz. Cheddar cheese, shredded

Preparation

Combine water and 2 tablespoons picante sauce in a large shallow dish.
Place tortillas in mixture; let stand 5 minutes and drain.
Brown ground beef and onions; drain.
Stir in salt, pepper, cumin, chili powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes.
Melt butter in saucepan over low heat, stirring constantly, until thickened and bubbly.
Remove from heat and add sour cream.
Place 1/2 of tortillas in a 13 x 9-inch baking dish. Pour 1/2 of sour cream sauce over tortillas.
Spoon 1/2 of meat mixture over sauce.
Sprinkle 1/2 of cheese over meat mixture. Repeat layers.
Bake at 375\u00b0 for 25 minutes.
Yields 8 servings.