This South Of The Border Crepe Stack is a creative twist on traditional Mexican flavors, offering a comforting, layered experience similar to enchiladas but with the delicate texture of crepes. The dish combines seasoned ground beef and refried beans with a tangy taco sauce, creating a rich and hearty filling. Layers of crepes are stacked with this savory mixture and topped with shredded cheddar cheese, then baked until bubbly and golden. It&# 226;ÂÂs an ideal choice for casual gatherings, potlucks, or a fun family dinner. The addition of fresh tomato wedges and a dollop of sour cream or guacamole adds a cool, fresh contrast to the warm, spicy interior. Simple to assemble with pantry staples, this recipe delivers bold flavor and satisfying texture in every bite.
South Of The Border Crepe Stack
Description
This South Of The Border Crepe Stack is a creative twist on traditional Mexican flavors, offering a comforting, layered experience similar to enchiladas but with the delicate texture of crepes. The dish combines seasoned ground beef and refried beans with a tangy taco sauce, creating a rich and hearty filling. Layers of crepes are stacked with this savory mixture and topped with shredded cheddar cheese, then baked until bubbly and golden. It&# 226;ÂÂs an ideal choice for casual gatherings, potlucks, or a fun family dinner. The addition of fresh tomato wedges and a dollop of sour cream or guacamole adds a cool, fresh contrast to the warm, spicy interior. Simple to assemble with pantry staples, this recipe delivers bold flavor and satisfying texture in every bite.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a 10-inch skillet, combine the browned ground beef, chopped green pepper, refried beans, and taco sauce.
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Heat the mixture over medium heat, stirring constantly until thoroughly heated and well combined.
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Place one crepe in the bottom of an ungreased 9-inch pie plate.
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Spread one-third of the beef mixture evenly over the crepe.
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Sprinkle with one-quarter cup of the shredded cheddar cheese.
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Place a second crepe on top of the cheese.
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Repeat the layering with the remaining beef mixture, cheese, and crepes, ending with a crepe on top.
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Cover the pie plate tightly with aluminum foil.
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Bake for 10 minutes to heat through and melt the cheese.
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Remove the foil and arrange the tomato wedges in a circle on top of the stack, about 1 inch from the edge.
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Let cool for a few minutes before cutting into wedges.
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Serve warm, garnished with sour cream or guacamole if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 283.8kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
