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Cobre Valley Casserole Recipe
Cobre Valley Casserole Recipe photo by Taste of Home

Cobre Valley Casserole Recipe

Read Reviews (16)
4.56 16
Publisher Photo
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. —Carolyn Deming, Miami, Arizona
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 envelope taco seasoning
  • 1/4 cup water
  • 2 cans (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
  • 1-1/2 cups crushed tortilla chips

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.

Directions

  1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, water, beans and green chilies if desired.
  2. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips. Yield: 8 servings.
Originally published as Cobre Valley Casserole in Reminisce Extra June 1994, p49

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.

Reviews for Cobre Valley Casserole(16)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 9, 2014

Recipe saved! THANKYOU. J.

MY REVIEW
Reviewed May. 3, 2014

Loved this recipe. It makes a wonderful hot nacho dip too! The only thing I would try when making this dish again would be to us half the amount of re-fried beans.

MY REVIEW
Reviewed Apr. 3, 2014

This dish reminds me of the quintessential layered refried bean party dip--it didn't feel like a casserole per se. Used chicken instead of beef because that's what I had on hand. Next time I will substitute Mexican or Spanish rice for one can of the refried beans. It could use some extra spice--agree with many of the other comments about ramping up the heat. There are so many extra things you can use for garnish--sour cream, cilantro, salsa, lettuce. I also agree it would be excellent for tacos or burritos. Overall a good recipe and a fun one to play with.

MY REVIEW
Reviewed Mar. 26, 2013

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.

MY REVIEW
Reviewed Feb. 26, 2013

Good. Kids and husband all liked this.

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