Cobre Valley Casserole

Cobre Valley Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground beef

  • 1

    medium onion, chopped

  • 1

    celery rib, chopped

  • 1

    envelope taco seasoning

  • ¼

    cup water

  • 2

    cans (16 ounces each) refried beans

  • 1

    can (4 ounces) chopped green chilies, optional

  • 1

    cup (4 ounces) shredded cheddar cheese

  • 2

    green onions, sliced

  • 1

    large tomato, peeled, seeded and chopped

  • cup sliced ripe olives

  • 1-½

    cups crushed tortilla chips

Directions

1. 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. 2. 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. Yield: 8 servings.


Nutrition

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