Mexican White Trash Casserole Recipe

Introduction

Mexican White Trash Casserole is a hearty, flavorful dish that combines seasoned meat, creamy beans, and crispy corn chips topped with melted cheese. This comforting casserole is perfect for a casual family dinner or potluck, delivering bold Tex-Mex flavors in an easy-to-prepare recipe.

Ingredients

• 1 pound ground beef (or cooked shredded chicken)
• 1 small onion, diced
• 1 packet taco seasoning
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can cream of chicken soup
• ½ cup sour cream
• 2 cups shredded cheddar or Mexican blend cheese
• 3 cups corn chips (like Fritos), lightly crushed
• Optional toppings: chopped cilantro, sliced green onions, jalapeños

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Step 2: In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and cooked through. Drain excess fat. Stir in taco seasoning and Rotel, then simmer for 5 minutes.
3. Step 3: In a large mixing bowl, combine the cream of chicken soup, sour cream, and black beans. Mix until well combined. Stir in the meat mixture.
4. Step 4: In the prepared baking dish, layer half of the crushed corn chips. Spoon the meat and bean mixture over the chips, then sprinkle with 1 cup of shredded cheese. Top with the remaining chips and cheese.
5. Step 5: Bake uncovered for 25–30 minutes, or until the cheese is bubbly and golden brown on top.
6. Step 6: Let the casserole cool slightly before serving. Add optional toppings like chopped cilantro, green onions, or a dollop of sour cream for extra flavor.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or extra beans and skip the taco seasoning or use a vegetarian blend.
• Try using cooked shredded chicken instead of ground beef for a lighter alternative.
• Add jalapeños or hot sauce for an extra kick of heat.
• Use a Mexican cheese blend for more depth of flavor.
• Serve with a side of fresh salsa or guacamole to complement the casserole.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F (175°C) oven until heated through, about 15–20 minutes. This dish does not freeze well due to the corn chips losing their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking. Cover and refrigerate until ready to bake, then add additional baking time if starting from cold.

Can I use a different type of soup?

Yes, cream of mushroom or cream of celery soup can be used as substitutes, but the flavor profile will be slightly different. Choose what you prefer or have on hand.

Mexican White Trash Casserole Recipe

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★★★★★

4.7 from 133 reviews

Mexican White Trash Casserole is a flavorful, easy-to-make layered bake combining seasoned ground beef, beans, crispy corn chips, and melty cheese. This hearty dish is perfect for a family dinner or casual gatherings and comes together quickly with pantry staples and minimal prep.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound ground beef (or cooked shredded chicken)
• 1 small onion, diced
• 1 packet taco seasoning
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can cream of chicken soup
• ½ cup sour cream
• 2 cups shredded cheddar or Mexican blend cheese
• 3 cups corn chips (like Fritos), lightly crushed

Optional Toppings

• Chopped cilantro
• Sliced green onions
• Jalapeños

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the casserole doesn’t stick and for easy cleanup.
2. Cook the Meat: In a large skillet over medium heat, cook the ground beef and diced onions until the beef is browned and cooked through. Drain excess fat. Stir in the taco seasoning packet and the can of Rotel diced tomatoes with green chilies. Allow the mixture to simmer for 5 minutes to blend the flavors.
3. Mix the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, and the drained and rinsed black beans. Stir well until combined. Add the cooked meat mixture to this bowl and mix thoroughly for a consistent filling.
4. Layer the Casserole: Spread half of the lightly crushed corn chips evenly in the bottom of the prepared baking dish. Pour the meat and bean mixture on top of the chips, spreading it out evenly. Sprinkle 1 cup of shredded cheese over this layer. Then add the remaining crushed corn chips on top, followed by the remaining shredded cheese.
5. Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes. Bake until the cheese on top is bubbly and golden brown.
6. Serve and Enjoy: Remove the casserole from the oven and allow it to cool slightly. Serve warm topped with optional garnishes such as fresh chopped cilantro, sliced green onions, jalapeños, or an extra dollop of sour cream for enhanced flavor.

Notes

• You can substitute ground beef with shredded cooked chicken for a different protein option.
• Adjust the amount of taco seasoning based on desired spice level.
• For a vegetarian version, omit the meat and use additional beans and vegetables.
• Use gluten-free corn chips to make this dish gluten free.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Mexican casserole, taco casserole, ground beef casserole, cheesy casserole, easy dinner recipe, layered casserole