Read reviews (13)
Rate recipe
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.
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 26, 2013 by gsb4728
We loved this. Add sour cream and lettuce on top, it was a hit. Next time would use medium instead of mild can of green chilies and maybe medium instead of mild taco seasoning.
Reviewed on Feb. 26, 2013 by carrie carney
Good. Kids and husband all liked this.
Reviewed on Feb. 05, 2013 by debnbrian
I made some changes to appeal to my family's taste. Instead of using 2 cans of refried beans, I swapped one can out and replaced it with black beans; I used hormel green chili instead of green chilies and instead of using a large tomato I used pace medium picante sauce.
Reviewed on Jan. 29, 2013 by 4steegarden
Made this last night - so easy. Husband and two teenage boys loved it - no leftovers. Would be good as filling for burritos.
Reviewed on Jan. 27, 2013 by carrie carney
This was good. Hubby and kids liked it. I think the mixture would be good in tacos and used some of the leftovers over cream cheese for an appetizer.
Reviewed on Jan. 27, 2013 by valanddansmith
<p>This was okay, but I think it would be better as a hearty appetizer served with chips than as an entree casserole... And one can of beans would have probably been enough. Next time I would add some extra seasonings like garlic and chili powder, add the cheese and olives near the end so they can heat through a bit, and maybe even serve it with some lime wedges.</p>
Reviewed on Jan. 21, 2013 by Dianaore
This was a big winner at our table. We left out the green chilies but added more taco seasoning. I think I might add some other seasons as well next time. I would suggest not breaking up the chips to much as it shows in the photo. We did add avocado and had sour cream on top as well. Very good and looking forward to having the leftovers at lunch today!
Reviewed on Oct. 17, 2012 by anduin81
My husband and I made this casserole today after seeing it in the Taste of Home magazine. We used extra lean ground beef (97% lean), non-fat beans, and reduced-fat cheese. We had to cut out the olives since my husband is allergic to them. But we used the other veggies. We also seasoned both the beef and the veggies with good spices like garlic pepper, chipotle chili powder, etc. It was absolutely delicious.
Reviewed on Jul. 01, 2012 by Barb2645
My family loves this, less on beans more on hamburger and add lettuce to the top with picante sauce! They love it!
Reviewed on Jun. 03, 2012 by SBH128
Wow....this is great! I usually just make seasoned beef...without baking it...then top with cheese, lettuce, etc.. but the baking really makes a difference in the texture of the meat mixture!! Fantastic!!
Reviewed on May. 26, 2012 by bzdz1128
We really enjoyed this recipe. I added a little more lean ground beef and some hot mexican chili powder to heat it up a little..
Reviewed on Jun. 16, 2011 by HeatherD35
This recipe was just okay. I'd rather make a Taco Lasagna next time I want a Mexican style casserole.
Reviewed on May. 28, 2009 by SunRiver
Turkey in place of beef
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013