Cobre Valley Casserole

• 1 pound ground 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 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

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, if desired, green chilies.
2. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips.
3. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0. Top as directed.

ground beef, onion, celery, taco, water, beans, green chilies, cheddar cheese, green onions, tomato, olives, tortilla chips

Taken from www.tasteofhome.com/recipes/cobre-valley-casserole/ (may not work)