Arizona Cobre Valley Casserole

Arizona Cobre Valley Casserole

"Cobre" is a Spanish word for copper,
mined in the Cobre Valley of southeastern Arizona.

Can be made ahead through Step 3. Cover casserole and refrigerate up to 24 hours.

• 1 lb ground beef
• 1 celery rib (chopped)
• 1 onion (chopped)
• 1-1/4 oz seasoning mix (taco)
• 1/4 cup water
• 32 ozs refried beans
• 4 ozs green chilies (chopped)

Topping:

• 1 cup shredded cheddar cheese
• 2 green onions (sliced)
• 1 tomato (peeled, seeded & chopped)
• 1/3 cup ripe olives (pitted & chopped)
• 1-1/2 cups tortilla chips (crushed)

1. In a large skillet, cook beef, celery and onion over medium heat until meat is no longer pink and drain.  
2. Stir in taco seasoning, water, beans and green chilies and mix well.
3. Pour into a 2-1/2 Quart Casserole baking dish.
4. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.
5.  Top with cheese, green onions, tomato, olives and chips.

Yield:  6-8 Servings