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