Sour Cream Enchilada Casserole - cooking recipe

Ingredients

1 c. water
1/4 c. plus 2 Tbsp. picante sauce, divided
12 corn tortillas
2 lb. ground chuck
1 onion, chopped
1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. ground cumin
1 Tbsp. chili powder
1 tsp. garlic powder
1/2 c. butter or margarine
2 Tbsp. flour
1 1/2 c. milk
1 (16 oz.) carton sour cream
2 c. shredded Cheddar cheese

Preparation

Combine water and 2 tablespoons picante sauce in a large , shallow dish.
Place tortillas in picante sauce mixture; let stand 5 minutes.
Drain.
Cook ground beef until brown; drain.
Stir in salt, pepper, cumin, chili powder, garlic powder and 1/4 cup picante sauce.
Simmer meat mixture 5 minutes.
Melt butter in saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
Remove from heat and add sour cream; stir until well blended.
Place half of tortillas in a 13 x 9 x 2-inch baking dish.
Pour half of sour cream sauce over tortillas.
Spoon half of meat mixture evenly over sauce.
Sprinkle half of cheese over meat mixture.
Repeat layers.
Bake at 375\u00b0 for 25 minutes.