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South of the Border Crepe Stack

 

33

Yield

6

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 35050% of calories 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?

 

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