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South of the border crepe stack

Yield: 6 servings

Ingredients:

• 4 Crepes 1 8 oz. jar taco sauce
• 1 lb Ground beef browned and 3/4 c Shredded Cheddar cheese -Drained 1 md Tomato cut into thin
• 1/2 c Chopped green pepper -Wedges
• 1 cn (16 oz) refried beans

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.

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