South of the Border Crepe Stack
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
crepes
|
* |
453.6 | g |
beef
browned, drained |
|
118 | ml |
green bell peppers
chopped |
|
462.4 | ml/g |
refried beans
|
|
231.2 | ml/g |
taco sauce
|
* |
177 | ml |
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.