- 2 pounds ground beef (85 percent lean)
- Cornmeal Crepes
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 (15 ounce) can cream style corn
- 2 (8 ounce) cans tomato sauce
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup Cheddar cheese
- 1/3 cup sliced ripe olives
- Cornmeal Crepes:
- 1 cup flour
- 1/2 cup yellow cornmeal
- 1 1/2 cups milk
- 3 eggs
- 1 dash salt
- Vegetable oil
- Prepare Cornmeal Crepes: Combine flour and cornmeal; stir in milk, eggs and salt. Beat with rotary beater until smooth. For each crepe, pour 1/4 cup batter into hot, lightly oiled crepe pan or small frying pan; tilt pan or small frying pan to coat bottom evenly. Cook over medium heat until top is dull and underside is golden brown. Turn; cook 10 to 15 seconds.
- Brown ground beef, onion and celery in a large frying pan; pour off drippings. Stir in corn. Combine tomato sauce and taco seasoning mix, stirring to blend.
- Add 1 1/3 cups tomato sauce mixture onto each crepe and roll enclose filling. Spread remaining meat mixture in 13 x 9-inch baking dish. Place crepes, seam side down, on top of meat mixture. Spoon remaining tomato sauce over crepes.
- Bake in 375 degree oven 20 minutes. Sprinkle with cheese and top with olives. 10 servings.