South of the Border Crepe Stack
Yield: 6 Servings
Categories: Mexican, Hamburger
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.