South Of The Border Crepe Stack
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Hamburger, Mexican | 6 | Servings |
INGREDIENTS
| 4 | Crepes | |
| 1 | lb | Ground beef, browned and |
| Drained | ||
| 1/2 | c | Chopped green pepper |
| 1 | 16 oz refried beans | |
| 1 | 8 oz. jar taco sauce | |
| 3/4 | c | Shredded Cheddar cheese |
| 1 | Tomato, cut into thin | |
| Wedges |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 177
Total Fat: 19.5g
Cholesterol: 81.4mg
Sodium: 1077.6mg
Potassium: 566.4mg
Carbohydrates: 19.8g
Fiber: 4.7g
Sugar: 6.4g
Protein: 28.2g