Title: South of the Border Crepe Stack
Categories: Mexican Ground
Yield: 6 Servings
| 4 | | Crepes |
| 1 | lb | Ground beef, browned and Drained |
| 1/2 | c | Chopped green pepper |
| 1 | cn | (16 oz) refried beans |
| 1 | | 8 oz. jar taco sauce |
| 3/4 | c | Shredded Cheddar cheese |
| 1 | md | Tomato, cut into thin Wedges |
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.