RUNZA BUNS WITH A MEXICAN FLARE
I tweaked a recipe from a friend to give it a Mexican flare. These are so awesome! They freeze great so I usually double the recipe so there are plenty on hand. If you like cabbage you will love these! Pictures are from Google Images.
Provided by Sheila M @Gadiva
Categories Beef
Number Of Ingredients 5
Steps:
- Prepare dough per instructions on the bag. I use the shortcut method, it works really well.
- About an hour before dough has completely risen, begin to brown ground beef in a large pan, and drain well.
- Add Old El Paso Taco seasoning per package ingredient directions.
- Add cabbage and cook for an additional 10 minutes or until cabbage cooks down but not totally limp. Mixture should be about 1/2 meat and 1/2 cabbage.
- Roll out dough and cut to about 5" squares. If you use Rhodes rolls you can do them individually.
- Place about 1/3 cup of meat mixture into square and top with cheese.
- Pull edges of dough around filling and pinch to close.
- Place on a large sprayed baking sheet, pinched side down. Bake at 350°F 30-35 minutes.
- Once cooled, wrap in foil and freeze. Reheat in the microwave.
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