2
2 ratings

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

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. 

Nutritional Facts
Servings8
Calories Per Serving378
Total Fat22g33%
Sugar2gN/A
Saturated8g41%
Cholesterol55mg18%
Protein20g40%
Carbs26g9%
Vitamin A53µg6%
Vitamin B121µg22%
Vitamin B60.4mg18.8%
Vitamin C11mg19%
Vitamin D0.1µgN/A
Vitamin E0.9mg4.4%
Vitamin K19µg24%
Calcium170mg17%
Fiber6g22%
Folate (food)33µgN/A
Folate equivalent (total)33µg8%
Iron3mg19%
Magnesium69mg17%
Monounsaturated8gN/A
Niacin (B3)3mg16%
Phosphorus299mg43%
Polyunsaturated2gN/A
Potassium642mg18%
Riboflavin (B2)0.3mg15%
Sodium626mg26%
Thiamin (B1)0.1mg9.8%
Trans0.9gN/A
Zinc4mg25%