- 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
- 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.
Reviews forCobre Valley Casserole
"My kids loved it so that says it all. Alterations: changed one refried bean to a black bean, and added a can of corn; omitted green chilies and added a lot more cheese and chips. I would put chips on last in the future as they were not as crispy as I would have liked after I put the cheese and olives on top."
"I would suggest doubling this recipe, except the refried beans (add 2 15 oz cans of whole kernel corn along with the 2 cans of refried beans and make it in a deep dish 9x13 baking dish. I use my own blend of "Mexican" seasoning mix (less salt). Also I use 1 cup of chopped fresh cilantro. 1 can of whole black olives and add heat to our liking. The 3 stars is due to the extreme skimpiness in portion size. Doubling the recipe gives the 2 of us enough for 3 nights and we don't leave the table hungry or miserably full."
"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"
"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."
"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."
"Good. Kids and husband all liked this."
"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."