Southwestern Cornbread Crêpes

Ingredients

• 1 medium apples chopped
• 28 ounce canned tomatoes crushed canned
• 16  cornbread crêpes 
• 2  garlic cloves minced
• 1  chile pepper green chopped
• 1.5 pounds ground beef 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 1 medium onion chopped
• 0.8 cup pecans toasted chopped
• 0.5 cup raisins 
• 1 medium size potatoes red peeled chopped
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1 teaspoon liquid from peppers in vinegar hot
• 2 tablespoons vinegar white

Equipment

• frying pan

Directions

1. 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 Crpes, and roll up.
2. Sprinkle with pecans.