Enchi-Cabbage? (Smothered Cabbage Enchiladas)

You can choose to use Soft Shells, Egg Rolls, or Cabbage Leaves!

1 lb Lean Ground Beef (Or Turkey!)
1/2 TO 1 16oz can Refried Beans
Up to 1/2 cup Onion
1 Garlic Clove, minced
1 pkg Taco Seasoning (You can use half, or own recipe, if wish)
1/8 tsp Pepper
1 15oz can Chili WITHOUT Beans
1 10oz can condensed Tomato Soup, undiluted
1 10oz can Enchilada Sauce
4-6, or more, Cabbage Leafs (Or Softshell, Egg Rolls*)
Lettuce, chopped
1-2 Fresh Tomatoes, diced
About 1-2c Mexi Shredded Cheese

Brown meat. Add onions and taco season. Cook, then add beans to meat.
In separate bowl, mix together chili, tomato soup, enchilada sauce.
For cabbage leaf prep: Boil water with pinch of salt, add in cabbage leaves. Boil til flexible, a few minutes.
Lay cabbage leaf down. Fill with meat mixture, lettuce, tomatoes, a LITTLE cheese, whatever other toppings. Roll, tuck in those ends. Top with sauce and good amount of cheese. Bake about 400 til cheese is melted. Serve with sour cream and more lettuce.
*I believe the picture I put the cheese underneath sauce. Whatever works.
If using Softshells or Egg Rolls, try browning in skillet using Butter Flavor Cooking Spray. For Amazing flavor! (Optional)
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