South Of The Border Crepe Stack

4 Crepes

1 lb Ground beef, browned and

-Drained 1/2 c Chopped green pepper

1 cn (16 oz) refried beans

1 8 oz. jar taco sauce

3/4 c Shredded Cheddar cheese

1 md Tomato, cut into thin

-Wedges Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10" skillet,stirring constantly until hot.Place 1 crepe in ungreased pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into wedges.6 Servings.