Southwestern Cornbread Crêpes

Southern Living
5 servings


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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
3/4 cup chopped pecans, toasted


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.

Created date

March 2004