1 c. water
2 tbsp. picante sauce
1 pkg. of flour tortillas (8)
2 lbs. ground beef
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 (optional)
1/4 c. picante sauce
1/2 c. butter
2 tbsp. all purpose flour
1 1/2 c. milk
1 (16 oz.) carton of sour cream
2 c. (8 oz.) shredded Cheddar cheese

Combine water with 2 tablespoon picante sauce in large shallow dish. Place tortillas in sauce mixture and let stand for 5 minutes, then drain. Cook ground beef and onion in heavy skillet until brown; drain off drippings. Stir salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture for 5 minutes. Melt butter in 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, add sour cream and stir until well blended.

Place half of tortillas in a 13 x 9 x 2 inch baking dish. Pour 1/2 of sour cream sauce over tortillas; spoon 1/2 of meat mixture evenly over sauce. Sprinkle 1/2 of cheese over meat mixture. Repeat layers. Bake at 375 degrees for 25 minutes. Serves 8.