1 pound grass-fed ground beef
4 slices uncooked bacon, finely diced
1 large carrot, peeled and grated
1 cup finely diced onion
3 cloves of garlic, minced
1/4 teaspoon sea salt
1/2 teaspoon ground chipotle chili
1 3/4 cups enchilada sauce
3/4 cup chopped fresh cilantro
12-14 turnip greens leaves, bottom stem cut off
1/2 cup sliced black olives
Preheat oven to 350°.
Cook beef, bacon, carrot, onion, garlic, salt and chipotle in a large skillet on medium heat for approximately 8 minutes until meat is no longer pink. Add 1/2 cup enchilada sauce and 1/2 cup chopped cilantro to the mixture. Bring to a boil. Reduce and simmer for 5 minutes uncovered.
Pour 1/2 cup of the enchilada sauce in the bottom of an 8×11 casserole dish. Using a slotted spoon, spoon beef mixture into the middle of a turnip green leaf. Fold over one side and then the other. Place seam side down in the casserole dish. Continue this step until mixture is gone.
Pour remaining enchilada sauce over the dish. Cook for 20 minutes.
Garnish with black olives and remaining cilantro.