Sour Cream Enchilada Casserole - cooking recipe

Ingredients

1 cup water
2 tablespoons picante sauce, plus
1/4 cup picante sauce
12 corn tortillas
2 lbs ground beef
1 onion, chopped
1 - 1 1/2 teaspoon salt, to taste
1/8 teaspoon pepper
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 can ripe olives, sliced
1/2 cup butter or 1/2 cup margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
16 ounces sour cream
2 cups shredded cheddar cheese

Preparation

In large, shallow dish, mix water and 2 Tablespoons picante sauce.
Place tortillas in mixture for 5 minutes, then drain.
Brown ground beef and onion in heavy skillet, then drain.
Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
Simmer meat mixture for 5 minutes.
In heavy saucepan, melt butter over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk.
Cook over medium heat, stirring constantly, until bubbly and thickened.
Remove from heat and add sour cream, stirring until well blended.
Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
Pour 1/2 of sour cream mixture over tortillas.
Spoon 1/2 of meat mixture evenly over sauce.
Sprinkle 1/2 of cheese over meat mixture.
Repeat layers with other half of ingredients.
Bake in pre-heated 375 degree oven for 25 minutes.