Southwestern Cornbread Crêpes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
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 |
16 cornbread crêpes |
3/4 cup chopped pecans, toasted |
Directions:
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 Crêpes, and roll up. Sprinkle with pecans.
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