Cobre Valley Casserole

Staff Writer
Cobre Valley Casserole
Taste of Home

"We live in southeastern Arizona, in a part of the state known as Cobre Valley. 'Cobre' is a Spanish word for copper, which is mined here. Variations of this recipe have been enjoyed in this area for many years."

— Carolyn Deming, Miami, Ariz.

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8
Servings
378
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound ground beef
  • 1 medium onion, chopped
  • 1 celery ribs, chopped
  • 1 envelope taco seasoning
  • 1/4 Cup water
  • Two 16-ounce cans refried beans
  • One 4-ounce can 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 Cup crushed tortilla chips

Directions

Preheat the oven to 350 degrees.

In a large skillet, cook the beef, onion, and celery over medium heat until the meat is no longer pink. Drain the fat from the beef and stir in the taco seasoning, water, beans, and green chiles, if desired. 

Transfer to a greased 11-by-7-inch baking dish. Bake, uncovered, for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives, and chips. 

Casserole Shopping Tip

Ingredients like rice, pasta, and beans make for great casserole bases -– they are inexpensive, come in a variety of sizes and flavors, and can stretch meat and vegetables a long way.

Casserole Cooking Tip

Cut ingredients into similar-sized pieces to ensure even cooking and add any ingredients that cook quickly towards the end.

Nutritional Facts

Total Fat
22g
33%
Sugar
2g
N/A
Saturated Fat
8g
41%
Cholesterol
55mg
18%
Protein
20g
40%
Carbs
26g
9%
Vitamin A
53µg
6%
Vitamin B12
1µg
22%
Vitamin B6
0.4mg
18.8%
Vitamin C
11mg
19%
Vitamin D
0.1µg
N/A
Vitamin E
0.9mg
4.4%
Vitamin K
19µg
24%
Calcium
170mg
17%
Fiber
6g
22%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
3mg
19%
Magnesium
69mg
17%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
16%
Phosphorus
299mg
43%
Polyunsaturated
2g
N/A
Potassium
642mg
18%
Riboflavin (B2)
0.3mg
15%
Sodium
626mg
26%
Thiamin (B1)
0.1mg
9.8%
Trans
0.9g
N/A
Zinc
4mg
25%

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