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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We live in southeastern Arizona, in a part of the state known as Cobre Valley. Cobre is a Spanish word for copper, which is mined here. Variations of this recipe have been enjoyed in this area for many years. Ingredients:
1 pound ground turkey or 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 (4 ounces) 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 |
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 green chilies if desired.
2. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips. Yield: 8 servings.
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