I've Got A Lovely Bunch of Poblano Peppers

     But, alas, none are as big as your head.  I love to make chili rellenos.  However, it takes fairly large sized poblanos, since I like meat and cheese stuffed in mine (and I hate them dipped in egg batter-gross).  The grocery store only had smallish peppers, but I decided to adapt.
     So, put about 2 pounds of poblanos on a baking sheet and bake in a 400 degree oven for about 20 minutes (10 minutes per side).  They should be blistered and soft, like so:

     Yummy.  Now, cut them in half lengthwise, and remove stem, seeds, and membrane.  Be very careful, y'all.  The seeds are very spicy hot.  Make sure you wash your hands thoroughly when you are finished.  Otherwise, if you touch your eye, it's going to hurt.  I know whereof I speak! 
     While roasting your peppers, you can brown your ground beef.  I used 3 pounds, but that was because I needed to have some meat for the kids' tacos--they wouldn't touch this casserole with a ten foot fork.  Drain the fat and add your favorite taco seasonings.  I personally prefer Walmart's Great Value brand, because it is the only taco seasoning mix I've found that doesn't contain MSG.  Of course, you could just do it the non-lazy way and add your own seasonings (I prefer chili powder, garlic, diced sauteed onions and onion powder, and crushed red pepper). 
  Now, in a rectangular casserole dish, layer lasagna style: just enough meat to cover the bottom, 1/2 the pepper slices, more meat, one can of pinto beans (puree them like me, or leave them whole--either way is fine) or refried beans (beware of the added fat), cheese, the rest of the pepper slices, meat, more cheese and bake at 350 for 20 minutes. 

     I topped it with some guacamole and fresh salsa.  If you love salsa but--like me--don't make your own, please do yourself a favor.  Don't buy salsa off the shelf.  Get fresh salsa in the produce section.  It tastes a bajillion times better!  Yummy!