Mexican White Trash Casserole Recipe

This Mexican White Trash Casserole is the ultimate comfort food mash-up I reach for when I want something cheesy, crunchy, and seriously satisfying. It’s layered with crushed Doritos, savory meat, gooey cheese, and a creamy, zesty sauce that brings it all together. It’s messy in the best way—and I love every bite of it.

Why You’ll Love This Recipe

I love this casserole because it’s easy, indulgent, and a total crowd-pleaser. I can use chicken or beef, add extra cheese if I’m feeling bold, and toss everything together with pantry staples. It’s great for busy weeknights, potlucks, or anytime I just want a no-fuss meal that hits the spot. Plus, it’s the kind of dish that gets better with every reheated bite.

Ingredients

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

• 1 bag Nacho Doritos, crushed

• 2 cups shredded chicken or ground beef (cooked)

• 2 cups shredded cheese (I like cheddar or a Mexican blend)

• 1 can (10.75 oz) cream of chicken soup

• 1 can Rotel tomatoes, undrained

• 1/2 cup sour cream

• 1/2 cup milk

• 1/2 package taco seasoning (or more, to taste)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, I mix the cream of chicken soup, sour cream, milk, Rotel tomatoes, taco seasoning, and my choice of meat (shredded chicken or ground beef). I stir in 1 cup of shredded cheese.

3. I spread half the crushed Doritos on the bottom of the baking dish.

4. I pour the creamy meat mixture evenly over the chips.

5. I top it with the remaining crushed Doritos, then sprinkle the rest of the shredded cheese on top.

6. I bake uncovered for 25–30 minutes, or until hot and bubbly with golden cheese on top.

7. I let it cool for a few minutes before serving—it’s molten-hot straight from the oven!

Servings and timing

This recipe makes 6–8 servings, depending on how big I slice the portions.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6–8

Variations

• I swap out the Doritos flavor—Cool Ranch adds a totally different twist.

• I mix in black beans or corn for more texture and fiber.

• I layer in chopped jalapeños or green chiles for extra heat.

• I top it with chopped cilantro, diced tomatoes, or green onions before serving.

• I use cream of mushroom or cream of cheddar soup instead of cream of chicken.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The chips soften, but the flavor gets even better. To reheat, I pop it in the microwave for 1–2 minutes or warm it in a 350°F oven for 10–15 minutes. If I want the top to crisp up again, I add a few fresh Dorito crumbles before baking.

FAQs

Can I make this casserole ahead of time?

Yes! I often mix the filling in advance and store it in the fridge. I wait to add the Doritos and cheese topping until just before baking so they stay crunchy.

Can I freeze this casserole?

I don’t recommend freezing it with the Doritos, since they get soggy. But the filling freezes well—I thaw it, layer with fresh chips and cheese, then bake.

What meat works best?

I’ve used both shredded rotisserie chicken and seasoned ground beef—they both work great. Even ground turkey or leftover pulled pork would be delicious.

Can I make it spicier?

Definitely. I add extra taco seasoning, hot Rotel, or even some hot sauce or jalapeños to turn up the heat.

What should I serve with it?

I usually serve it with a simple salad or some guacamole and chips on the side. It’s pretty filling all on its own though.

Conclusion

Mexican White Trash Casserole is one of those unapologetically bold, cheesy, satisfying meals that I turn to when I want comfort food done right. It’s quick to prep, endlessly customizable, and always a hit at the table. Whether I’m feeding my family or just indulging in a guilty pleasure, this dish always delivers.