COBRE VALLEY CASSEROLE

Cobre Valley Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 298 calories, Fat 15g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 790mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein.