Ingredients

1 package Shishito peppers

1 pound lean ground beef

12 corn tortillas

1 small yellow onion, diced

1 tablespoon minced garlic

2 tablespoons olive oil, plus a drizzle for the peppers

2 teaspoons kosher salt (divided)

1/2 teaspoon pepper

1-1/2 cups pepper jack cheese, shredded

shredded lettuce

diced tomatoes

light sour cream

sliced black olives

Directions

1. In cast iron skillet, heat drizzle of olive oil.
2. Remove tops and seeds from Shishito peppers.
3. Place peppers and 1/2 teaspoon kosher salt into hot cast iron skillet. Let cook for 5 minutes, stirring occasionally while peppers blister. Remove peppers from skillet and set aside.
4. Sauté onion in olive oil until soft and translucent (about 5 minutes). Add garlic and cook together for 45 seconds.
5. Add ground beef, salt and pepper and cook until meat is browned and crumbly.
6. While meat is browning, chop peppers.
7. Add peppers to meat mixture and cook together for 3-5 minutes.
8. Heat corn tortillas in cast iron skillet.
9. Place 2 tablespoons of meat mixture in center of tortilla, along with 1/2 tablespoon shredded cheese.
10. Pour 1 cup of heated enchilada sauce into bottom of 9×13 glass dish. Place enchiladas, side by side, seam side down onto sauce until pan is filled.
11. Scrape any extra meat over enchiladas and add the rest of the enchilada sauce over the top of the tortillas.
12. Sprinkle the rest of the cheese over the top and bake for 30 minutes, until cheese is melted and sauce is bubbling. Let rest 5 minutes before serving.

Enjoy!

Until next time, Kris