South of the Border Crepe Stack
green bell peppers
cut into thin wedges
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.