Cobre Valley Casserole Recipe

4.5 18 20
Cobre Valley Casserole Recipe
Cobre Valley Casserole Recipe photo by Taste of Home
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Cobre Valley Casserole Recipe

Read Reviews
4.5 18 20
Publisher Photo
We live in southeastern Arizona, in a part of the state known as Cobre Valley. Cobre is Spanish for copper, which is mined here. People in this area have enjoyed variations of this recipe for many years. —Carolyn Deming, Miami, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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 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

Directions

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.
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.
Originally published as Cobre Valley Casserole in Reminisce Extra June 1994, p49

Nutritional Facts

1 cup: 298 calories, 15g fat (7g saturated fat), 57mg cholesterol, 790mg sodium, 23g carbohydrate (3g sugars, 4g fiber), 19g protein.

  • 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 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.
Originally published as Cobre Valley Casserole in Reminisce Extra June 1994, p49

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rtie User ID: 7674700 226536
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"

MY REVIEW
Jenisl User ID: 6929561 37914
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
Joscy User ID: 2694585 44991
Reviewed Jun. 9, 2014

"Recipe saved! THANKYOU. J."

MY REVIEW
InfiniteSpirit User ID: 5833193 72196
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
toolbarsco User ID: 6725667 201841
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
gsb4728 User ID: 1936463 40615
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
carrie carney User ID: 1551037 201840
Reviewed Feb. 26, 2013

"Good. Kids and husband all liked this."

MY REVIEW
debnbrian User ID: 536671 17317
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."

MY REVIEW
4steegarden User ID: 913705 41788
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."

MY REVIEW
carrie carney User ID: 1551037 44918
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."

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