1 1/2 lbs. lean ground beef
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour
3 tbsp. water
2 (10 oz.) cans enchilada sauce
12 soft corn tortillas
1/2 c. chopped ripe olives
1 c. onions, chopped
2 c. mild Cheddar cheese, grated
1 c. sour cream

Place meat in plastic colander over a pie plate to catch drippings. Cover with wax paper. Microwave on high 6 to 7 minutes, stirring meat twice to break up lumps. Add chili powder, garlic powder, salt, and pepper to cooked meat. Cover and let stand in colander. Place flour in a 2 quart round dish; stir in water slowly to make a thin paste. Blend in enchilada sauce. Microwave on high, stirring once. Place 6 tortillas dipped in enchilada sauce in bottom of greased 7 x 11 inch glass dish. Sprinkle all the cooked meat mixture over tortillas. Layer half the olives, onions, cheese, and enchilada sauce mixture. Layer remaining tortillas dipped in sauce and repeat layers of olives, onions, and sauce. Add sour cream to top along with remaining cheese. Cover with wax paper. Microwave on high for 9 minutes, turning dish halfway through cooking time.