Ingredients
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1 cup water
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2 tablespoons picante sauce, plus
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1/4 cup picante sauce
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12 corn tortillas
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2 lbs ground beef
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1 onion, chopped
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1 -1 1/2 teaspoon salt, to taste
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1/8 teaspoon pepper
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2 teaspoons ground cumin
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 can ripe olives, sliced
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1/2 cup butter or 1/2 cup margarine
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2 tablespoons all-purpose flour
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1 1/2 cups milk
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16 ounces sour cream
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2 cups shredded cheddar cheese
Instructions
- In large, shallow dish, mix water and 2 Tablespoons picante sauce.
- Place tortillas in mixture for 5 minutes, then drain.
- Brown ground beef and onion in heavy skillet, then drain.
- Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
- Simmer meat mixture for 5 minutes.
- In heavy saucepan, melt butter over low heat.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually stir in milk.
- Cook over medium heat, stirring constantly, until bubbly and thickened.
- Remove from heat and add sour cream, stirring until well blended.
- Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
- Pour 1/2 of sour cream mixture over tortillas.
- Spoon 1/2 of meat mixture evenly over sauce.
- Sprinkle 1/2 of cheese over meat mixture.
- Repeat layers with other half of ingredients.
- Bake in pre-heated 375 degree oven for 25 minutes.