These delicious little creations are exactly what the name implies: flavorful taco meat enfolded in a cornmeal crepe and baked like an enchilada. Clever, right?
Before you run away from here shouting that making cornmeal crepes is entirely too much work, let me convince you to stay by insisting that because the crepes can be made up to two days in advance, this meal is not complicated or fussy at all.
Store the crepes in the refrigerator (or freezer for up to a few weeks!) and pull them out when you have time to brown up the taco meat and add a few spices.
Seriously, it’s that easy! (And you’ll totally feel like a kitchen rock star. Promise. I mean, really, homemade cornmeal crepes? That’s instant rock star status and no one has to know how simple they are.)
Big fans of classic crepes, we all absolutely adore these light and tender cornmeal crepes.
They taste like a glorified (and much better than store bought!) corn tortilla and I have to absolutely, positively insist that you try with all your might to avoid looking for a shortcut and make the crepes instead.
Did I mention they can be in advance? Yes, I surely did.
Wrapped up with our much-loved taco filling, this meal is absolutely outstanding. Talk about taking taco night to a whole new level! (Thank you, Jennifer A., for sending me the recipe – they have quickly become a family favorite for us, too!)
For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enclosed in a ziploc bag or covered in plastic wrap.
For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.
Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.
Recipe Source: adapted from Jennifer A., a very nice MKC reader who sent me her family-favorite recipe
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