Mexican White Trash Casserole

Here’s a comforting, crowd-pleasing recipe for Mexican White Trash Casserole—creamy, cheesy, and full of bold Tex-Mex flavor 🌮🧀

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Mexican White Trash Casserole

Ingredients (serves 6–8)

• 1 lb (450g) ground beef

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 can (10 oz / 285g) Rotel tomatoes (diced tomatoes with green chilies)

• 1 can (15 oz / 425g) black beans or pinto beans, drained & rinsed

• 1 can (15 oz / 425g) corn, drained

• 1 cup sour cream

• 1 can (10.5 oz / 300g) cream of chicken or cream of mushroom soup

• 2 cups shredded Mexican-blend cheese (or cheddar + Monterey Jack)

• 1 bag (10–12 oz / 300g) tortilla chips, lightly crushed

• Optional toppings: sliced jalapeños, green onions, olives

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Instructions

1. Preheat oven:

   • Heat to 180°C / 350°F.

2. Cook the beef:

   • Brown ground beef in a skillet over medium heat.

   • Drain excess fat and stir in taco seasoning and Rotel tomatoes.

   • Simmer 2–3 minutes.

3. Mix the filling:

   • In a large bowl, combine beef mixture, beans, corn, sour cream, soup, and 1½ cups of the cheese.

4. Assemble the casserole:

   • Spread half of the crushed tortilla chips in a greased baking dish.

   • Add the beef mixture evenly on top.

   • Sprinkle remaining chips over the filling.

   • Top with the remaining cheese.

5. Bake:

   • Bake uncovered for 30–35 minutes, until bubbly and golden.

6. Rest & serve:

   • Let stand 5 minutes before serving.

   • Add optional toppings if desired.

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Serving Suggestions

• Serve with shredded lettuce, guacamole, or fresh salsa

• Great for potlucks, game days, or easy weeknight dinners

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Easy Variations

• Chicken version: Use shredded rotisserie chicken instead of beef

• Extra creamy: Add 4 oz cream cheese

• Spicy: Use hot Rotel or add cayenne

• Low-carb: Replace chips with cauliflower or zucchini slices

If you’d like, I can also give you a slow-cooker version, freezer-friendly instructions, or a lighter baked version that still keeps all the flavor.