- 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
- 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.
- 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.
Reviews for Cobre Valley Casserole
Sort By :
"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"
"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."
"Recipe saved! THANKYOU. J."
"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."
"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."