Texas Tacos Crepes 7/99 Revised 5/20/00

Categories:
casserole, ground beef, Mexican

----FILLING*********************---
1 lb ground beef
1/2 pkg onion soup mix
2 5.5 oz cans tomato juice
1/2 cup catsup
1 tablespoon balsamic vinegar
1 cup flour
2 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon salt ----CREPES**********************---
3 eggs
1 1/2 cup milk
1 teaspoon salt
1/2 cup cornmeal; yellow
2 tablespoon melted butter ----TOPPING*********************---
1 cup sour cream
4 oz cheddar; shredded
1/2 green pepper; cut into thin
1 strips
1 cherry tomatoes; halved

Make filling. Saute ground beef in a dutch oven. Drain. Stir in remaining filling ingredients. Simmer about 30 minutes, stirring, until thickened. Make pancakes. Beat eggs with milk; sift in flour and salt, then stir in corn meal and melted butter, beat just until smooth. Use crepe maker to make crepes. There will be some left over to snack on. Spoon about 1/4 cup filling onto each crepe as it is cooked. Roll up and place seam side down in an 8 by 8 buttered baking dish. Crepes may be filled ahead, then chilled until ready to bake. Make topping. Spoon sour cream in two ribbons over crepes. Spoon any remaining filling between the ribbons. Sprinkle with the cheese. Bake at 325 degrees for 30 minutes or until top is bubbly and crepes are heated through. If crepes have been chilled, increase baking time to 45 minutes. Garnish with green pepper strips and cherry tomatoes. Suggest add 2 teaspoons chili powder.

Yield: 3 servings