Cobre Valley Casserole

  The Taste of Home Casserole cookbook has some good casserole recipes. This one, is one I debated about making as neither Lyle or I are fond of Mexican food. Bettie however is, so thought I would try it.

  I must say that this might change my mind. All of us enjoyed it and it warmed up nicely for lunch the next day. 

  I used a can of chopped green chilies, and it could have stood a little more heat. The recipe calls for 2 cans of refried beans, and I used only one. Really this is plenty. Even if you like refried beans, I would try adding one can at a time and checking it before adding the second can. 

  I grated the cheese myself. The grated in the bags, has flour added so that it doesn’t stick together. 

Cobre Valley Casserole

YIELD: 6 - 8 servings  PREP: 15 minutes BAKE: 30 minutes

1 pound ground beef

1 medium chopped onion

1 celery rib chopped

1 envelope taco seasoning 

¼ cup water

2 cans (15 to 16 ounce each) refried beans

1- 4 ounce can chopped green chilies

1 cup shredded cheddar cheese

2 green onions sliced

1 large tomato, peeled, seeded and chopped

⅓ cup sliced ripe olives

1 -½ cups crushed tortilla chips

  In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the taco seasoning mix, water, beans and green chilies if using.

  Pour into a greased 2 ½ quart baking dish. Bake uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips.

  I used the same pan to brown hamburger and heat in oven. One less dish to wash.