South of the border crepe stack

Yield: 6 servings

Measure 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

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.

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