1 c. water
2 tbsp. picante sauce
12 corn tortillas
2 lbs. ground meat
1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. cumin
1 tbsp. chili powder
1 tsp. garlic powder
3/4 c. sliced ripe olives
1/4 c. picante sauce
1/2 c. butter
2 tbsp. flour
2 c. milk
2 (8 oz.) cartons sour cream
2 c. shredded cheddar cheese

Combine water and 2 tablespoons picante sauce in a large shallow dish. Place tortillas in mixture, let stand 5 minutes; drain. Brown meat and onion in heavy skillet; drain excess grease. Stir in salt, pepper, cumin, chili powder, garlic powder, olives and remaining picante sauce. Simmer 5 minutes. Melt butter in saucepan over low heat; add flour, stir until smooth, cook 1 minute over low heat, stirring constantly. Gradually add milk. Stir and cook over medium heat until thick. Stir and cook over medium heat until thick. Remove from heat, stir in sour cream.

Place half of the tortillas in 13"x9"x2" pan. Pour 1/2 cream sauce over tortillas. Spoon 1/2 meat mixture evenly over sauce. Sprinkle on 1/2 cheese over meat. Repeat layering. Bake at 375 degrees for 25 minutes.