South of the border crepe stack
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Crepes | |
| 1 | pounds | Ground beef, browned and |
| Drained | ||
| ½ | cup | Chopped green pepper |
| 1 | can | (16 oz) refried beans |
| 1 | 8 oz. jar taco sauce | |
| ¾ | cup | Shredded Cheddar cheese |
| 1 | medium | Tomato, cut into thin |
| Wedges | ||
Directions
Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10" skillet,stirring constantly until hot.Place 1 crepe in ungreased pie plate,9 x 1¼" or 10 x 1 ½";spread with ⅓ of the beef mixture.Sprinkle with ¼ cup of the cheese;place 1 crepe on top.
Repeat with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into wedges⅗ Servings.