South Of The Border Crepe Stack Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4: Crepes,
1 lbs: Ground beef, browned and Drained
1/2 cup: Chopped green pepper,
1 can: , (16 oz) refried beans
1: 8 oz. jar taco sauce,
3/4 cup: Shredded Cheddar cheese,
1 medium: Tomato, cut into thin Wedges
Directions:
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 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef
mixture.Sprinkle with 1/4 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 wedges.6 Servings.
Source from luhu.jp
10" skillet,stirring constantly until hot.Place 1 crepe in ungreased
pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef
mixture.Sprinkle with 1/4 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 wedges.6 Servings.
Source from luhu.jp