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Cobre Valley Casserole Recipe

Cobre Valley Casserole Recipe

We live in southeastern Arizona, in a part of the state known as Cobre Valley. "Cobre" is Spanish 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. YIELD:8 servings


  • 1 pound ground beef
  • 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


  • 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, if desired, green chilies.
  • 2. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top as directed. Yield: 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.

Reviews for Cobre Valley Casserole

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Reviewed May. 18, 2015

"Hi , I' m your neighbor to the west! Made this a million time my family loves it! Only difference I use black beans and green chili's"

Reviewed Jul. 24, 2014

"Very good! Quick and easy dinner with minimal clean up. I used only one can of beans since I'm not a huge fan of them. I still liked the recipe a lot."

Reviewed Jun. 9, 2014

"Recipe saved! THANKYOU. J."

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."

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."

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."

Reviewed Feb. 26, 2013

"Good. Kids and husband all liked this."

Reviewed Feb. 5, 2013

"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 Jan. 29, 2013

"Made this last night - so easy. Husband and two teenage boys loved it - no leftovers. Would be good as filling for burritos."

Reviewed Jan. 27, 2013

"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 Jan. 27, 2013

"<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 Jan. 21, 2013

"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 Oct. 17, 2012

"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 Jul. 1, 2012

"My family loves this, less on beans more on hamburger and add lettuce to the top with picante sauce! They love it!"

Reviewed Jun. 3, 2012

"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 May. 26, 2012

"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 Jun. 16, 2011

"This recipe was just okay. I'd rather make a Taco Lasagna next time I want a Mexican style casserole."

Reviewed May. 28, 2009

"Turkey in place of beef"

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