Shelly's Recipe

MEXICAN PHYLLO CREPES

Category: Beef

Sauce
1 large onion, chopped
1 tbsp vegetable oil
3 cloves garlic, crushed
3 small chilies, chopped
2 (8 oz) cans tomato sauce
3 tbsp chili powder
3/4 lb lean ground beef, browned and drained

In a skillet, saute onion in oil and add remaining ingredients except meat. Simmer for 1 hour. Divide sauce in half and pour into two separate bowls. Add meat to one bowl and leave the other meatless.

Additional ingredients
1 1/2 cups sour cream
1/2 lb sharp cheddar cheese, grated
1/2 lb phyllo leaves
1/2 lb melted butter

Prepare phyllo crepe shells. Take one leaf phyllo dough on a flat surface and butter after each fold while making crepes. Fold in half and butter. Fold again in half and butter. To make final oval shape, trim off corners or fold corners.

Spoon on meat sauce and on crepes and then the sour cream, in center of each crepe. Fold crepe in thirds and place seam side down on pregreased baking pan. Butter tops of phyllo crepes. Bake for 30 minutes or until golden brown. Five minutes before it is done, place grated cheese on crepes and allow to melt. Serve while hot along with the extra meatless sauce.