Sour Cream Enchilada Casserole

• 2 lb. ground beef
• 1 onion, finely diced
• 1 green pepper, diced
• 2 tsp. salt
• pepper
• 2 Tbsp. picante sauce
• 1 Tbsp. chili powder
• 1/2 tsp. cumin powder
• 1 Tbsp. garlic powder
• 4 drops Tabasco sauce (optional)
• 1/2 c. chopped ripe olives
• 1/2 c. margarine
• 4 Tbsp. flour
• 1 1/2 c. milk
• 2 c. sour cream
• 1/2 lb. Longhorn cheese, grated
• 18 soft corn tortillas

1. Brown beef and drain fat.
2. Add onion and green pepper. Continue cooking until onion and pepper are soft.
3. Add next 8 ingredients. Simmer 5 minutes more.
4. In microwave, melt margarine. Add flour. Stir in
5. milk. Microwave on High 6 minutes, stirring well every 2 minutes. Blend in sour cream.
6. Heat 1 minute longer, but do not boil.
7. Grease a 13 x 9-inch casserole. Cut tortillas into 6 to 8 wedges each and line casserole with half of the tortilla pieces. Top with meat mixture, sauce and grated cheese. Repeat layers.
8. Bake at 375u0b0, uncovered, for 25 minutes until sauce is bubbling.

ground beef, onion, green pepper, salt, pepper, picante sauce, chili powder, cumin powder, garlic powder, tabasco sauce, chopped ripe olives, margarine, flour, milk, sour cream, longhorn cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260608 (may not work)