South Of The Border Crepes

• 34 cup milk
• 2 eggs
• 1 cup Bisquick baking mix
• 1 lb ground beef (can use turkey as well)
• 12 cup chopped green pepper
• 1 (16 ounce) can refried beans
• 1 (8 ounce) jar taco sauce
• 1 medium tomatoes, cut into thin wedges
• 34 cup shredded cheese

1. Crepes: Beat Bisquick Mix, eggs and milk with wire whisk until almost smooth.
2. Pour 1/4 c.
3. batter into hot, lightly greased 10" skillet for each crepe.
4. Rotate skillet until batter covers bottom.
5. Cook until golden brown.
6. Gently loosen edge with spatula, turn and cook other side until golden brown.
7. Makes 6 crepes.
8. Filling: Preheat oven to 425 degrees F.
9. Brown meat, drain, add green peppers, refried beans, and taco sauce in skillet, stirring constantly, until hot.
10. Place 1 crepe in ungreased pie plate.
11. Spread with 1/3 meat mixture.
12. Sprinkle with 1/4 c.
13. cheese, place 1 crepe on top, and repeat with meat mixture, cheese and crepes.
14. Cover pie plate with foil.
15. Bake 10 minutes, remove foil.
16. Arrange tomato wedges on crepe in circle about 1" from edge.
17. Garnish with sour cream.
18. Makes 6 servings.

milk, eggs, bisquick baking mix, ground beef, green pepper, beans, taco sauce, tomatoes, shredded cheese

Taken from www.food.com/recipe/south-of-the-border-crepes-51169 (may not work)