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Cobre Valley Casserole Recipe
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Cobre Valley Casserole Recipe

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4.5 18 20
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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.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

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


Reviews for Cobre Valley Casserole

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
rtie
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
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
Reviewed Jun. 9, 2014

"Recipe saved! THANKYOU. J."

MY REVIEW
InfiniteSpirit
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
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
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
Reviewed Feb. 26, 2013

"Good. Kids and husband all liked this."

MY REVIEW
debnbrian
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
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
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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