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Cobre Valley Casserole

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
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings


  • 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.
Nutrition Facts
1 cup: 298 calories, 15g fat (7g saturated fat), 57mg cholesterol, 790mg sodium, 23g carbohydrate (3g sugars, 4g fiber), 19g protein.

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Average Rating:
  • Gale
    Aug 15, 2020

    It seemed like de-constructed tacos. More work than its worth.

  • Rahnee64
    Aug 6, 2020

    No comment left

  • pajamaangel
    May 24, 2020

    No comment left

  • NurseBecky
    Mar 30, 2020

    Tried this recipe during the Covid-19 crisis! I did not have fresh tomatoes or fresh green onions. I actually added some of tortilla chips to the bottom of the dish. Layered some bean dip directly to chips and then the hamburger mixture. We have home canned salsa which I added to top. My husband raved about this. Figure no matter how you add or rearrange this is really good!

  • maball
    Mar 5, 2018

    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.

  • slocook805
    Jan 25, 2018

    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.

  • rtie
    May 18, 2015

    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

  • Jenisl
    Jul 24, 2014

    Very good! Quick and easy dinner with minimal clean up. I used only one can of beans since I'm not a huge fan of them. I still liked the recipe a lot.

  • Joscy
    Jun 9, 2014

    Recipe saved! THANKYOU. J.

  • InfiniteSpirit
    May 3, 2014

    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.