Cobre Valley Casserole

Total Time

Prep: 15 min. Bake: 30 min.

Makes

8 servings

Updated: May. 16, 2023
We live in southeastern Arizona, in a part of the state known as the 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
Cobre Valley Casserole Recipe photo by Taste of Home

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 chiles, 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

  1. In a large skillet, cook beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in taco seasoning, water, beans and, if desired, green chiles.
  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.

Can you freeze Cobre Valley Casserole?

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.

Nutrition Facts

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