1 c. water
12 corn tortillas
1 onion, chopped
1/8 tsp. pepper
1 tbsp. chili powder
3/4 c. ripe olives, sliced (opt.)
1/2 c. butter
1 (16 oz.) carton sour cream
2 c. (1/2 lb.) shredded cheddar cheese
2 tbsp. picante sauce
2 lbs. ground beef
1 to 1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. garlic powder
2 tbsp. flour
1 1/2 c. milk
1/4 c. picante sauce

Combine water and picante sauce in a large shallow dish. Place tortillas in mixture. Let stand 5 minutes or longer. 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 (optional) and remaining picante sauce. simmer meat mixture 5 minutes.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly until thick and bubbly. Remove from heat and add sour cream; stir until well blended.

Place half of tortillas that have been drained 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 cheddar cheese over meat mixture. Repeat the layering and top with cheese. Bake at 375 degrees for 25 minutes. Yields: at least 8 servings.