1 c. water
1/4 c. plus 2 tbsp. picante sauce
12 corn tortillas
2 lbs. ground beef
1 onion, chopped
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
2 tbsp. all-purpose flour
1 1/2 c. milk
1 (16 oz.) container sour cream
2 c. Cheddar cheese, shredded

Combine water and 2 tablespoons picante sauce in large, shallow dish. Place tortillas in picante sauce mixture. Let stand 5 minutes. Drain. Cook ground beef and onion in a heavy skillet until brown. Drain off excess grease. Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and remaining picante sauce.

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 blended. Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish. Pour half of sour cream sauce over tortillas. Spoon 1/2 of meat mixture evenly over sauce. Place 1/2 of cheese over meat mixture. Repeat layering with remaining ingredients. Bake at 375 degrees for 25 minutes. Serves 8.