Cobre Valley Casserole (Arizona)

Cobre Valley is located in southeastern Arizona. Cobre is Spanish for copper, which is mined there. People in this area have enjoyed variations of this recipe for many years.

1 lb ground beef
1 medium onion, chopped
1 rib celery, chopped
1 env. taco seasoning
¼ cup water
2 (16 oz) cans refried beans
1 (4 oz) can green chilies, chopped (optional)

Garnish:
1 cup cheddar cheese, shredded
2 green onions, sliced
1 large tomato, peeled, seeded and chopped
⅓ cup ripe olives, sliced
1½ cups tortilla chips, crushed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously grease an 11x7” baking dish.

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 the prepared baking dish.

Bake, uncovered for 30 minutes or until heated through.

Top with cheese, green onions, tomato, olives and chips.

Makes 8 servings.

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°F. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°F. Top as directed.