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South of the Border Crepe Stack

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Submitted by *kaz*

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

4 4
EACH EACH CREPES *
1 453.6
POUND G BEEF
browned, drained
½ 118
CUP ML GREEN BELL PEPPERS
chopped
16 462.4
OUNCES ML/G REFRIED BEANS
8 231.2
OUNCES ML/G TACO SAUCE *
¾ 177
CUP ML CHEDDAR CHEESE
shredded
1 1
MEDIUM 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, 9×1¼ or 10×1½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 350 50% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 384mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 57g
Vitamin A 7% Vitamin C 29%
Calcium 14% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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