ENCHILADA NIGHT!

CrossFit:

5 rounds for time of:
Run, 800 m
25 Burpees
Performance: 400m/15 burpees.
Fitness 3 rounds 400m run, 20 burpees.

Recipe:

Cabbage Enchiladas
1 Head of Cabbage (Red or White. I chose Red because of the  stronger, peppery taste)
1 lb Ground Beef
1/2 Onion
1/2 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
2 Jalepeno Pepper
Enchilada Sauce:
1 Can of Diced Tomatoes (I used Roasted Tomatos with Green Chilies. Really Good!)
1 Can of Tomato Sauce
Chipotle Pepper Seasoning
Valencia Hot Sauce

Preheat oven to 350 F deg. Cut the core of the cabbage and place butt down in boiling water for 10 minutes or until soft. Take cabbage out and peal the leaves off. Meanwhile, brown meat, then add onions and peppers into the meat and grease if you are using lean meat. If you are not loosing lean meat, drain some of the grease out first and then add peppers and onions. Now, take the cabbage leaves and wrap the meat. See picture above. 

Sauce: Stir together tomatoes, sauces and seasoning to preferred spicy level. Once you get the wraps lined up tight in the casserole dish, pore sauce over wraps. Cover with foil and bake for 40 vmins to hour or until soft. *until soft depends on how long you boiled the cabbage leaves for and how soft you sauteed the vegetables in the meat.

We really enjoyed this meal for a couple of days. When I do it next time I will add an avocado slice inside of the wrap and serve with guacomole. I think this willl really make this savory. 

Post to comment how yours turned out!