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

Combine water and 2 tablespoons of picante sauce in a large shallow dish. Place tortillas in picante sauce mixture and let stand 5 minutes; drain. Cook ground meat and onion in a heavy skillet and drain off excess fat. Stir in: Salt, pepper, cumin, chili powder, garlic powder, olives and the remainder of the picante sauce and simmer for 5 minutes. Melt butter in a sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cooking until thick and bubbly. Remove from heat, adding sour cream. Stir until well blended. Place half of tortillas in a 9 x 13 x 2 baking dish. Pour half of sour cream mixture over tortillas. Spoon half of meat mixture evenly over sauce, sprinkle with half of cheese. Repeat layering. Bake at 375 degrees for 25 minutes.