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 beef or shredded chicken
1 onion, chopped
1 to 1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. ground cumin
1 Tbsp. chili powder
1 tsp. garlic powder
3/4 c. ripe olives, sliced
1/2 c. butter or margarine
2 Tbsp. all-purpose flour
1 1/2 c. milk
1 (16 oz.) carton sour cream
2 c. (8 oz.) 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.
Cook ground beef and onion in a heavy skillet until brown; drain off drippings.
Stir in salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes.
Melt butter in a 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.