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

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. —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

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

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.

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