1 c. water
1/4 c. plus 2 tbsp. picante sauce, divided
12 corn tortillas
2 lb. ground beef
1 onion, chopped
1-1 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.) carton commercial sour cream
2 c. (8 oz.) shredded Cheddar cheese

Combine water and 2 tablespoons picante sauce in a 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 drippings. Stir in salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes.

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 well blended.

Place half of tortillas 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 cheese over meat mixture. Repeat layers with remaining ingredients. Bake at 375 degrees for 25 minutes. Yield: about 8 servings.