Mexicana Fiesta Crepes Recipes

MEXICAN FIESTA CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
• 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
• 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
• 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

MEXICAN FIESTA PLATTER

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

MEXICANA FIESTA CREPES

Steps:

• Crepes: 1. Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly. 2. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds. 3. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe. Filling: 1. Brown meat with celery and onion, drain, stir in corn. Combine 1 1/2 cups enchilada sauce (for double recipe) with meat, mix well. Add chili powder to taste. 2. Spoon 1 to 2 tablespoons meat mixture into each crepe, roll up. Place seam side up in a 13 x 9 baking dish (for the double recipe) or place 2 crepes in individual baking dishes.Spoon remaining 1 cup (double) enchilada sauce over crepes. 3. Bake in preheated oven for 20 minutes. Sprinkle with cheese and top with olives.