The Beezo Bowl: Baked Wet Burritos: Michi-Mex #1

This week, I have decided to go for what I have termed "Michi-Mex". I define it as "like Tex-Mex, but farther north, and less Mexican". The idea of a baked wet burrito casserole sounded delicious.

Ingredients (to make 3 very big servings of 2 burritos each... approximately 615 cal, 19 fat, 23 fiber):
3 poblano peppers or combination of mild chili peppers
1/2 red pepper
1/2 orange pepper
1/2 green pepper
1/2 vidalia onion
3/4 lb lean ground beef
1 package of taco or burrito seasoning
1 can refried beans (I use fat free and mix in about 1/4 cup of salsa to add flavor)
6 tortillas (I use high fiber)
1 small can enchilada sauce
3/4 cup shredded mexican cheese (I use the 2% milk type)
1 bag shredded lettuce
1 tomato, diced

1. Set the oven to Broil on High. Line a pan with foil. Place the chili peppers on the pan and place in the oven for about 4 minutes, or until skin is lightly blackened. Flip and repeat.


2. Once the peppers are well blackened, place in a paper bag, close the bag up, and leave for about 10 to 15 minutes. This steams the peppers and makes it easier to remove the skin.

3. Peal the outside skin off of the peppers

4. Take out all of the seeds. Then slice. Set these aside.

5. Dice up all of the veggies.

6. Cook until onions are transparent and peppers are soft.

7. Add ground beef and seasoning

8. Cook ground beef.


9. Start making the burritos. Put about 2 or 3 spoons of refried beans, a couple strips of poblano pepper, and 1/6th of the meat and pepper combination. Then roll.

10. Line up all the burritos in a 9x13 pan. Place in a 375 degree oven for about 15 minutes

11. I had a little refried bean left over. I mixed that with the can of enchilada sauce and poured it all over the burritos. I then topped with cheese and baked for about 5 minutes.