When I make my Spinach and Beef Burritos I double the meat mixture. What I don't use in the burritos I put it in the fridge and use it for this recipe another day. A great way to save some time.
Ingredients
1 lb Lean ground Beef
3 Tbsp Extra Virgin Olive Oil
1 – 16oz frozen Pepper Onion Mix (thawed and drained)
2 – 10oz frozen Spinach (thawed and drained)
3 cloves garlic (minced)
salt and pepper to taste
32 oz enchilada sauce (hot, med. Or mild)
1/4 cup chopped fresh cilantro
6 green onions (white and green sliced)
1 1/2 cups cooked rice
1 head cabbage
Sour Cream
Directions
1. Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.
2. Place leaves in boiling water until flexible. Drain, set aside to cool.
3. Pre heat oven to 350 degrees.
4. Heat skillet with 3 Tbsp. of olive oil and add pepper onion mix (med high heat).
5. Add ground beef and season with salt, pepper, and garlic ( break up as it cooks).
6. When ground beef is still a little pink add spinach and finish cooking.
7. Turn heat to low and stir in 2 cups of enchilada sauce, green onions, and cilantro and simmer for 10 min.
8. Stir rice into mixture.
9. Spray a small baking dish with spray oil and spread a little enchilada sauce on the bottom of the dish.
10. Place a portion of beef mixture at the base of the cabbage leaf and roll up. Pour rest of enchilada sauce over cabbage rolls.
11. Cover with foil and bake for 35 minutes. Serve with a dollop of sour cream to really add some great taste!
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