Whenever I dice tomatoes, I still think of him standing right behind me giving me very detailed instructions. Be watching for a tutorial on how to dice tomatoes beautifully, the easy way. Think less mush, less mess.
I found Cobre Valley Taco Casserole recipe in a Taste of Home magazine. It is one full of dishes for using ground beef. When I first saw this recipe and picture, I thought that it would be perfect!
However, it was not what I thought it would be. This is more seven layer dip style than it is salad style. But I adapted it to make it a more salad type dinner.
Cobre Valley Taco Casserole (Salad)
- 1 pound ground beef
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 envelope taco seasoning
- 1/4 cup water
- 2 cans (15 to 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, chopped
- 1-1/2 cups crushed tortilla chips
- 1 head romaine lettuce, chopped for salad
- sour cream, salsa, and guacamole for topping
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the taco mix, water, beans and green chilies if desired.
- Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips.
I served this over a bed of romaine lettuce with sour cream, guacamole, and salsa.
Liked the Cobre Valley Taco Casserole? Try my Quesadilla Casserole
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