"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.
- 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
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.