South of the Border Crepe Stack
Submitted by *kaz*
Mexican crepe stack layered with seasoned ground beef, refried beans, taco sauce, and cheddar cheese. Baked and sliced into wedges like a savory Tex-Mex layer cake.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minThink of this as a Mexican lasagna built with crepes instead of noodles.
Crepes get stacked in a pie plate with layers of seasoned ground beef, refried beans, taco sauce, and shredded cheddar between each one. A quick bake melts everything together into a cohesive, sliceable stack.
Tomato wedges ring the top, and you cut it into pie-shaped wedges to serve. Sour cream or guacamole on the side seals the deal.
It looks impressive on the table, but it’s secretly one of the easiest dinners you’ll ever assemble.
Chef Tips
- Make sure the ground beef is well drained after browning. Excess grease makes the crepes soggy and the layers slide apart.
- Use store-bought crepes to save time, or make a batch ahead. They just need to be thin and flexible enough to stack flat.
- Cover with foil for the first part of baking so the cheese melts without the top crepe drying out and turning crispy.
- Let it sit for 3 to 5 minutes after removing from the oven. This brief rest helps the layers set so the wedges hold together when you cut them.
Ingredients
Directions
Prepare crepes.
Heat ground beef, green pepper, beans and taco sauce in 10 inch skillet, stirring constantly until hot.
Place 1 crepe in ungreased pie plate, 9×1¼ or 10×1½ inch, spread with ⅓ of the beef mixture.
Sprinkle with ¼ 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 inch from edge.
Garnish with sour cream or guacamole, if desired.
Cut into wedges.
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