Paleo Recipes – Cavegirl Cuisine

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Beefy Turnip Greens Enchiladas (paleo enchiladas)

Beefy Turnip Greens Enchiladas (paleo enchiladas)

These beefy, paleo enchiladas substitute the traditional tortillas with turnip leaves. (grain-free, gluten-free)

Beefy Turnip Greens Enchiladas

Ingredients

  • • 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 (or chili powder)
  • • 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

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. Pour 1/2 cup of the enchilada sauce in the bottom of an 8x11 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.
  4. Pour remaining enchilada sauce over the dish. Cook for 20 minutes.
  5. Garnish with black olives and remaining cilantro.
  6. Enjoy!

Ingredients

  • 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 (or chili powder)
  • 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

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. Pour 1/2 cup of the enchilada sauce in the bottom of an 8x11 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.
  4. Pour remaining enchilada sauce over the dish. Cook for 20 minutes.
  5. Garnish with black olives and remaining cilantro.
  6. Enjoy!
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