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Fiesta Crepes en Casserole
Lavelle Breland MISSISSIPPI
Preparation Time: 25 minutes
Cooking Time: 20 minutes
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2
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pounds ground beef (85 percent lean)
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Cornmeal Crepes*
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1/2
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cup each finely chopped onion and finely chopped celery
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1
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can (17 ounces) cream style corn
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2
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cans (8 ounces each) tomato sauce
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1
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envelope (1 ½ ounces) taco seasoning mix
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1
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cup (4 ounces) Cheddar cheese
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1/3
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cup sliced ripe olives
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Prepare Cornmeal Crepe*. Brown ground beef, onion and celery in a large frying
pan; pour off drippings. Stir in corn. Combine tomato sauce and taco seasoning
mix, stirring to blend. Add 1 1/3 cups tomato sauce mixture onto each crepe and
roll enclose filling. Spread remaining meat mixture in 13 x 9-inch baking dish.
Place crepes, seam side down, on top of meat mixture. Spoon remaining tomato
sauce over crepes. Bake in 375° oven 20 minutes. Sprinkle with cheese and top
with olives. 10 servings.
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*Cornmeal Crepes
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1
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cup flour
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1/2
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cup yellow cornmeal
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1-1/2
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cups mild
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3
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eggs
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Dash of Salt
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Vegetable Oil
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Combine flour and cornmeal; stir in milk, eggs and salt. Beat with rotary
beater until smooth. For each crepe, pour ¼ cup batter into hot, lightly oiled
crepe pan or small frying pan; tilt pan or small frying pan to coat bottom
evenly. Cook over medium heat until top is dull and underside is golden brown.
Turn; cook 10 to 15 seconds. 10 crepes.
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