Mexican White Trash Casserole

Mexican white trash casserole is my kind of comfort food—rich, cheesy, spicy, and unapologetically indulgent. It’s a layered, creamy bake packed with ground beef, beans, green chilies, cheese, and crushed tortilla chips, all smothered in a creamy, Tex-Mex–inspired sauce. I love pulling this one out when I want something filling, low-effort, and wildly satisfying.

Why You’ll Love This Recipe

I love this casserole because it’s a no-fuss, crowd-pleasing meal that comes together with pantry staples. The name might be tongue-in-cheek, but the flavor is no joke—it’s cheesy, creamy, and full of that bold Mexican-inspired taste I crave. It’s perfect for weeknights, potlucks, or when I just want to throw everything into a dish and call it dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Yellow onion, diced

• Garlic, minced

• Rotel (diced tomatoes with green chilies)

• Black beans (or pinto beans), drained

• Cream of mushroom soup

• Cream of chicken soup

• Sour cream

• Taco seasoning

• Green chilies (canned)

• Shredded cheddar cheese

• Crushed tortilla chips or Doritos

• Fresh cilantro or green onions for garnish (optional)

Directions

1. I start by browning the ground beef in a skillet over medium heat. I add the diced onion and garlic and cook until soft and fragrant.

2. I drain the excess grease, then stir in the Rotel, beans, green chilies, taco seasoning, and both soups. I add the sour cream and mix until everything is creamy and combined.

3. In a greased casserole dish, I layer crushed tortilla chips on the bottom, spoon in half of the meat mixture, and sprinkle a layer of cheese.

4. I repeat the layers—chips, meat mixture, more cheese.

5. I bake the casserole at 350°F (175°C) for about 25–30 minutes, until it’s hot and bubbly and the cheese is fully melted.

6. I let it cool slightly, then top it with chopped cilantro or green onions if I want to brighten things up before serving.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap the ground beef for ground turkey or shredded rotisserie chicken. I’ve also used jalapeño-flavored Doritos for an extra kick. If I want it spicier, I stir in hot sauce or diced jalapeños. For a vegetarian version, I skip the meat and load up on beans, corn, and extra veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or oven until warmed through. If the casserole dries out a bit, I add a spoonful of sour cream or a splash of milk before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it ahead and store it in the fridge, unbaked, for up to 24 hours. When ready, I bake it as directed.

Can I freeze this casserole?

Absolutely. I let it cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it in the fridge overnight before baking.

What kind of chips work best?

I like using plain tortilla chips or flavored Doritos. They add crunch and flavor, and they hold up well in the casserole layers.

Can I use homemade taco seasoning?

Definitely. I mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt for a homemade version.

What can I serve with this casserole?

I usually serve it with a simple green salad, avocado slices, or even a side of rice if I want to stretch it further.

Conclusion

Mexican white trash casserole is everything I want in a comfort dish—easy to make, packed with flavor, and loaded with creamy, cheesy goodness. It’s the perfect dinner when I’m short on time and big on appetite. Whether I’m feeding my family or making something cozy just for me, this casserole always hits the spot.