South of the Border Crepe Stack
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
crepes
|
* |
| 1 | pound |
beef
browned, drained |
|
| ½ | cup |
green bell peppers
chopped |
|
| 16 | ounces |
refried beans
|
|
| 8 | ounces |
taco sauce
|
* |
| ¾ | cup |
cheddar cheese
shredded |
|
| 1 | medium |
tomatoes
cut into thin wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
crepes
|
* |
| 453.6 | g |
beef
browned, drained |
|
| 118 | ml |
green bell peppers
chopped |
|
| 462.4 | ml/g |
refried beans
|
|
| 231.2 | ml/g |
taco sauce
|
* |
| 177 | ml |
cheddar cheese
shredded |
|
| 1 | medium |
tomatoes
cut into thin wedges |
|
Directions
Prepare crepes.
Heat ground beef, green pepper, beans and taco sauce in 10 inch skillet, stirring constantly until hot.
Place 1 crepe in ungreased pie plate, 9x1¼ or 10x1½ inch, 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 inch from edge.
Garnish with sour cream or guacamole, if desired.
Cut into wedges.
