Sour Cream Enchilada Casserole

• 1 c. water
• 12 corn tortillas
• 1 onion, chopped
• 1/2 tsp. pepper
• 1 Tbsp. chili powder
• 3/4 c. ripe olives, sliced
• 1/2 c. oleo
• 1 1/2 c. milk
• 2 c. (1/2 lb.) shredded Cheddar cheese
• 2 Tbsp. picante sauce
• 2 lb. ground beef
• 1 1/2 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/4 c. picante sauce
• 2 Tbsp. flour
• 16 oz. sour cream

1. Combine water and 2 tablespoons picante sauce in a large shallow pan or dish.
2. Place tortillas in mixture and let stand 5 minutes; drain.
3. Cook ground beef and onion in a heavy skillet until brown.
4. Drain off excess grease.
5. Stir in salt, pepper, cumin, chili powder, garlic, olives and remaining picante sauce; simmer 5 minutes.

water, corn tortillas, onion, pepper, chili powder, ripe olives, oleo, milk, cheddar cheese, picante sauce, ground beef, salt, ground cumin, garlic powder, picante sauce, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213261 (may not work)