Ah, the infamous Mexican White Trash Casserole — despite its cheeky name, it’s a creamy, cheesy, and satisfying Tex-Mex comfort dish that’s perfect for potlucks, weeknight dinners, or casual gatherings.

🌮 Mexican White Trash Casserole

🛒 Ingredients

1 lb (450g) ground beef or turkey
1 packet taco seasoning (or homemade: chili powder, cumin, garlic powder, paprika, salt)
1 can cream of mushroom soup (or cream of chicken)
1 can Mexican-style corn, drained
1 can diced tomatoes with green chilies (like Rotel)
1 can black beans, drained and rinsed
2 cups shredded cheese (cheddar or Mexican blend)
2 cups corn chips (crushed tortilla chips)
Optional: sliced olives, green onions, jalapeños

👩‍🍳 Instructions

1️⃣ Preheat Oven

Oven: 350°F (175°C)
Grease a 9×13-inch baking dish.

2️⃣ Cook the Meat

Brown ground beef in a skillet.
Drain excess fat.
Stir in taco seasoning and a splash of water (per packet instructions).

3️⃣ Mix the Base

In a large bowl, combine cooked meat, cream of mushroom soup, corn, diced tomatoes with chilies, and black beans.
Stir until evenly mixed.

4️⃣ Assemble the Casserole

Spread half of the crushed corn chips on the bottom of the baking dish.
Pour meat & vegetable mixture over chips.
Top with remaining crushed chips and shredded cheese.
Optional: sprinkle sliced olives or jalapeños on top.

5️⃣ Bake

25–30 minutes until cheese is melted and bubbly.
Let rest 5 minutes before serving.

✨ Tips & Variations

Make it spicier: Add chopped green chilies or hot sauce.
Creamier texture: Fold in ½ cup sour cream or cream cheese before baking.
Protein swap: Chicken or turkey works well instead of beef.
Extra crunch: Add crushed nacho cheese-flavored chips on top.

This dish is fun, indulgent, and easy — perfect for feeding a crowd with minimal effort.

If you want, I can also give a “loaded version” with extra cheese, avocado, and cilantro for a modern Tex-Mex twist that’s even more flavorful.