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Cobre Valley Casserole Recipe

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We live in southeastern Arizona, in a part of the state known as Cobre Valley. "Cobre" is a Spanish word for copper, which is mined here. Variations of this recipe have been enjoyed in this area for many years.

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Cobre Valley Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

1 pound ground beef
1 medium onion, chopped
1 celery rib, chopped
1 envelope taco seasoning
1/4 cup water
2 cans (15 to 16 ounces each) refried beans
1 can (4 ounces) chopped green chilies, optional
1 cup (4 ounces) shredded cheddar cheese
2 green onions, sliced
1 large tomato, peeled, seeded and chopped
1/3 cup sliced ripe olives, chopped
1-1/2 cups crushed tortilla chips

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the taco mix, water, beans and green chilies if desired.
Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 298 calories, 15 g fat (7 g saturated fat), 57 mg cholesterol, 790 mg sodium, 23 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Cobre Valley Casserole in Reminisce Extra June 1994, p49

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