Mexican White Trash Casserole Recipe

Mexican White Trash Casserole (Full Recipe)

⏱ Prep Time: 10 minutes

🍳 Cook Time: 35–40 minutes

🍽 Serves: 6–8

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 1 can (15 oz / 425 g) corn, drained
• 1 can (15 oz / 425 g) black beans, drained & rinsed
• 1 can (10 oz / 285 g) Rotel tomatoes (diced tomatoes with green chilies)
• 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 cup sour cream
• 2 cups crushed tortilla chips or Doritos
• 2 cups shredded Mexican blend cheese (cheddar + Monterey Jack)
• Salt & pepper, to taste

🔥 Optional Add-Ins (Highly Recommended)

• ½ tsp cumin
• ½ tsp paprika
• ½ cup jalapeños (fresh or pickled)
• ½ cup black olives, sliced
• Fresh cilantro, for garnish

Instructions

1. Preheat oven to 375°F (190°C)
   Grease a 9×13-inch baking dish.
2. Cook the beef
   In a skillet over medium heat, cook ground beef with onion until browned.
   Add garlic and cook 30 seconds more. Drain excess fat.
3. Season
   Stir in taco seasoning (plus cumin/paprika if using). Mix well.
4. Mix the filling
   Add corn, black beans, Rotel tomatoes, cream of chicken soup, and sour cream.
   Stir until creamy and fully combined. Season with salt & pepper.
5. Layer the casserole
   • Spread half of the crushed chips in the baking dish
   • Add all the meat mixture
   • Sprinkle 1½ cups cheese
   • Top with remaining chips and cheese
6. Bake uncovered for 30–35 minutes, until bubbly and golden.
7. Rest & serve
   Let sit for 5 minutes. Garnish with cilantro, jalapeños, or extra sour cream.

Serving Ideas

• Serve with guacamole, salsa, or Mexican rice
• Great with cornbread or simple green salad
• Perfect as a one-pan comfort meal

Storage & Reheat

• Refrigerate: Up to 3 days
• Freeze: Up to 2 months (without chips on top)
• Reheat: Oven at 350°F or microwave