Tex Mex Taco Crepes Recipes

TACO CREPES

Steps:

• Cook ground beef with onion and celery until onion is clear and meat is no longer pink. Add the refried beans, corn, tomato sauce and taco seasoning and simmer while you are making the crepes.
• Mix together the crepe ingredients. Use 1/4 c crepe mixture and fry in small amount of hot oil in a small skillet, tilting the skillet to make a thin crepe. Fry only until lightly browned. Turn and cook until lightly brown.
• Put 2 tbsp of meat filling in the center of each crepe and roll up. Place them seam side down in a 9x13 pan.
• Pour any remaining filling over the top of all.
• Top with cheese and olives.
• Bake 375 degrees for 20 minutes.
• Serve with sour cream and guacamole.

TEX-MEX CORNMEAL CREPES

Steps:

• In a blender or food processor, mince the chilies and cilantro.
• Add the remaining ingredients and blend until smooth.
• Let the batter rest at room temperature for 30 minutes to one hour.
• Heat a well-seasoned crepe pan or small skillet over medium heat.
• Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
• Tilt the pan, rotating so the batter is evenly distributed.
• Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
• Spray the pan again and repeat until all the batter has been used.
• Store crepes between sheets of wax paper or plastic wrap until ready to use.
• Crepes may be prepared a day in advance. The freeze well for about 3 months.

CLASSIC TEX-MEX TACOS

Steps:

• Peel the onion and cut it into 1/2-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Place the oil in a large skillet, add the onion, and cook for 10 to 12 minutes, or until the onion is translucent. Add the garlic and cook, stirring constantly, for 1 minute. Add the vegetable protein, water, tomato paste, and Mexican seasoning and cook for 10 to 12 minutes, or until all the liquid has been absorbed.
• Spoon some of the filling into each taco shell and top with some of the salsa, lettuce, and cheese. Serve them up (don't tell your nonvegetarian friends it's not actually meat-bet they don't guess).
• Americans consume about 85 billion tortillas a year (not including tortilla chips). That's a lot of tacos. And burritos. And quesadillas. And enchiladas. Hey-come to think of it I guess I'm doing my part in the great American tortilla binge.