MEXICAN CREPES

8 corn chip crepes
¾ lb. ground beef
¼ c. catsup
¼ t. dry mustard
¼ t. chili powder
1 TB taco sauce
½ c. water
Salt and pepper to taste
1 c. grated cheddar cheese

Make crepes and set aside. Saute meat in skillet; brown, crumble finely and drain fat. Add the rest of the ingredients except cheese. Simmer on low heat until the mixture is quite dry. Fill the crepes with meat. Sprinkle cheese on the meat and roll crepes. Place in lightly greased baking dish. Heat at 350 degrees for 10 to 15 minutes. Top with Tomato Avocado Sauce.


Corn Chip Crepes:

2 eggs
2 TB vegetable oil
1 c. milk
1/3 c. water
½ c. flour
1 c. loosely packed, crushed Fritos
½ t. salt

Place all ingredients in blender in order listed. Cover and blend at high speed 20-30 seconds. Scrape sides and blend again. Cook according to crepe directions, stirring occasionally to prevent Fritos from settling to bottom.


Tomato Avocado Sauce:

2 ripe avocados, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
2-3 green onions, thinly sliced
4-5 TB chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients and let stand at room temperature 20-30 minutes before serving.