Sour Cream Enchilada Casserole

Combine water and 2 tablespoons picante sauce in a large shallow dish.

Place tortillas in picante sauce mixture; let stand 5 minutes.

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.