Southwestern Cornbread Crêpes

• 1 1/2 pounds ground chuck
• 1 medium onion, chopped
• 1 medium-size red potato, peeled and chopped
• 1 medium apple, chopped
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup raisins
• 1 green chile pepper, chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 teaspoon liquid from hot peppers in vinegar
• 2 tablespoons white vinegar
• 3/4 cup chopped pecans, toasted

1. Brown ground chuck in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in onion and next 12 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 40 minutes. Spoon onto Cornbread Crepes, and roll up. Sprinkle with pecans.

ground chuck, onion, red potato, apple, garlic, tomatoes, raisins, green chile pepper, salt, sugar, ground cinnamon, ground cumin, liquid from, white vinegar, pecans

Taken from www.myrecipes.com/recipe/southwestern-cornbread-crpes (may not work)