If you’re hunting for a down-home, comforting dinner that packs big flavor into one easy dish, the Mexican White Trash Casserole absolutely delivers. Imagine layers of cheesy, taco-seasoned beef, a creamy sauce, zesty tomatoes with green chilies, and crunchy tortilla chips all coming together in a bubbly, golden bake. This is not just a crowd-pleaser, but a family favorite that never fails to draw a chorus of “yum!” Perfect for busy weeknights, potlucks, or just when you want a little Tex-Mex magic on your table, it’s one of those recipes you’ll reach for again and again.
Ingredients You’ll Need
This casserole keeps things beautifully simple, but each ingredient plays an important role in the flavor, texture, and signature color of the dish. Here’s what you’ll need—and why each one counts.
- Ground beef (1 pound): The hearty, savory foundation; beef brings rich flavor and satisfying texture that makes this casserole so comforting.
- Diced onion (1/2 cup): Adds depth and a subtle sweetness to the beef mixture; don’t skip it, as it helps round out all the spices.
- Garlic powder (1 teaspoon): For that classic, mellow garlicky kick with zero prep—just sprinkle it in and stir.
- Chili powder (1 teaspoon): This is the secret to a touch of Tex-Mex flair, providing gentle heat and smoky depth.
- Cumin (1/2 teaspoon): Earthy and aromatic, cumin is essential for that true, taco-inspired aroma and flavor.
- Black pepper (1/4 teaspoon): Simple but important for a touch of warmth that balances the creamy ingredients.
- Rotel, diced tomatoes with green chilies (10-ounce can): This brings zesty tanginess with a kick; use hot Rotel if you love extra heat.
- Cream of chicken soup (10.5-ounce can): The creamy, comforting backbone of the sauce—making everything extra luscious.
- Sour cream (1/2 cup): Adds welcome tanginess and richness, making the casserole ultra-creamy.
- Shredded cheddar cheese (1 1/2 cups, divided): The star of the cheesy crown; sharp cheddar melts beautifully and gives that irresistible pull.
- Crushed tortilla chips (2 cups): Adds the essential crunch and satisfies every nacho-lover’s dream; don’t be shy piling them on!
- Chopped green onions or cilantro for garnish (optional): A burst of fresh color and flavor to finish each serving; it really brightens up the plate.
How to Make Mexican White Trash Casserole
Step 1: Brown the Beef and Onion
Start off by heating a large skillet over medium heat and tossing in the ground beef along with the diced onion. Stir everything together as it cooks, breaking up the beef, until it’s beautifully browned and the onions turn translucent—about 6 to 8 minutes. Once done, drain off any extra grease for a lighter, less oily finished casserole.
Step 2: Add Flavors & Creamy Ingredients
With the beef still in the skillet, it’s time for the fun part: flavor! Sprinkle in the garlic powder, chili powder, cumin, and black pepper. Stir well to coat the beef and onions evenly. Next, pour in the Rotel, cream of chicken soup, and sour cream. Give everything a good stir until you’ve got a creamy, cohesive mixture. Fold in one cup of the shredded cheddar to instantly up the cheesy factor.
Step 3: Layer Up in the Baking Dish
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Layer half of your crushed tortilla chips in the bottom—these will create a delightful “crust” that soaks up some of the creamy sauce. Pour the beef and cheese mixture over the chips and spread it out evenly. Top with the rest of the crushed chips, then finish with the remaining 1/2 cup of cheese for that golden, melty finish.
Step 4: Bake to Perfection
Slide your casserole into the oven and bake uncovered for 25 to 30 minutes. You’re looking for the cheese to get hot and bubbly and the edges to sizzle just a little. The smell wafting through your kitchen is your cue that something seriously comforting is on the way!
Step 5: Garnish and Serve
Once baked, let the Mexican White Trash Casserole cool for just a couple minutes. Sprinkle freshly chopped green onions or cilantro over the top for a lively, colorful touch right before serving. This pop of freshness is the cherry on top!
How to Serve Mexican White Trash Casserole
Garnishes
While the casserole stands strong on its own, adding a sprinkle of chopped green onions or cilantro takes it to the next level. For those who like a bit more zing, a dollop of extra sour cream or a drizzle of your favorite hot sauce can make each forkful different and delightful. Sliced jalapeños or diced tomatoes also add freshness and color if you want to get fancy.
Side Dishes
This dish pairs beautifully with simple sides that won’t overshadow its flavors. Think of a light green salad tossed with lime vinaigrette, classic Mexican rice, tangy black beans, or even a side of corn on the cob. You can go as hearty or as refreshing as you like—just keep it simple to let the casserole shine!
Creative Ways to Present
If you want to impress guests or add a little twist, try serving individual portions of Mexican White Trash Casserole in mini cast iron skillets or ramekins. For a family-style spread, layer the garnishes on a platter so everyone can help themselves. Leftovers also make a killer taco or burrito filling—just wrap and roll for an entirely new meal!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican White Trash Casserole is a dream because it holds up well in the fridge. Store any cooled leftovers in an airtight container, and it’ll stay fresh for about 3 to 4 days. The chips might soften a bit, but the flavors only get more delicious as they mingle.
Freezing
You can absolutely freeze Mexican White Trash Casserole for easy future meals. Let the casserole cool completely, then wrap it tightly in foil or transfer portions to freezer-safe containers. It should keep well in the freezer for up to three months. When you’re ready to enjoy, simply thaw overnight in the fridge.
Reheating
For the best results, reheat leftovers in a 350°F oven covered with foil until hot and bubbly, about 20 minutes. A microwave works in a pinch (try medium power to avoid hot spots), but the oven brings back some of that crunch on top. Add a splash of milk or more cheese if the casserole seems dry.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken work beautifully in this casserole if you prefer a lighter or leaner version. Just cook them the same way as the beef, and you’ll still get all that fabulous Tex-Mex flavor.
What’s the best way to crush tortilla chips?
The easiest method is to place your tortilla chips in a zip-top bag and gently press with your hands or a rolling pin. You want them broken up but not completely pulverized—aim for a mix of small bits and some slightly larger pieces for the best texture.
Can I make Mexican White Trash Casserole ahead of time?
Yes, this casserole is a fantastic make-ahead option! You can assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Just remember to add an extra 5 to 10 minutes to the bake time if you’re starting from chilled.
Is there a way to make this spicier?
If you love heat, use a hot variety of Rotel or add a diced jalapeño to the beef mixture. Stirring in a dash of hot sauce or cayenne pepper will also kick things up—customize it to your family’s spice tolerance!
What can I do if the casserole comes out too dry?
If your Mexican White Trash Casserole is on the dryer side, try adding a bit more sour cream or an extra splash of milk before layering everything in the baking dish next time. Also, make sure you’re using enough creamy ingredients and not overbaking, as that can dry things out.
Final Thoughts
This Mexican White Trash Casserole is pure comfort in a pan—it’s cozy, easy, and guaranteed to wow your family or friends. I hope you’ll give it a try the next time you crave something cheesy and satisfying for dinner. Don’t be surprised if it becomes your new go-to favorite, too!
Print
Mexican White Trash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Mexican White Trash Casserole is a comforting and flavorful Tex-Mex dish that combines seasoned ground beef, creamy sauce, gooey cheese, and crunchy tortilla chips for a satisfying meal the whole family will love.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese (divided)
Additional Ingredients:
- 2 cups crushed tortilla chips
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease.
- Season the beef: Stir in garlic powder, chili powder, cumin, and black pepper.
- Add remaining ingredients: Mix in Rotel, cream of chicken soup, sour cream, and 1 cup of cheddar cheese.
- Assemble the casserole: Layer half of the tortilla chips in a baking dish, top with beef mixture, remaining chips, and remaining cheese.
- Bake: Bake uncovered for 25-30 minutes until hot and bubbly.
- Garnish and serve: Garnish with green onions or cilantro before serving.
Notes
- For added heat, use hot Rotel or add hot sauce.
- Ground turkey or chicken can be substituted for beef.
- This casserole pairs well with a side salad or Mexican rice.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
