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Mexican White Trash Casserole

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Mexican white trash casserole is a cheesy, spicy, and ultra-comforting dish made with layers of ground beef, beans, chilies, tortilla chips, and a creamy Tex-Mex sauce. It’s a hearty, no-fuss meal perfect for busy nights or feeding a crowd.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Baked
  • Cuisine: Tex-Mex
  • Diet: Halal

Ingredients

  • 1 lb ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can Rotel (diced tomatoes with green chilies)
  • 1 can black beans or pinto beans, drained
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 packet taco seasoning
  • 1 small can green chilies
  • 2 cups shredded cheddar cheese
  • 3 cups crushed tortilla chips or Doritos
  • Fresh cilantro or green onions for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
  2. In a skillet over medium heat, cook ground beef until browned. Add diced onion and garlic, cooking until soft and fragrant.
  3. Drain excess grease. Stir in Rotel, beans, green chilies, taco seasoning, both soups, and sour cream. Mix well.
  4. Layer half of the crushed chips in the bottom of the casserole dish. Spoon half the meat mixture over the chips and sprinkle with half the cheese.
  5. Repeat with remaining chips, meat mixture, and cheese.
  6. Bake uncovered for 25–30 minutes, until hot and bubbly.
  7. Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.

Notes

  • Use ground turkey or rotisserie chicken for a lighter or different twist.
  • Jalapeño-flavored Doritos add an extra kick.
  • For a vegetarian version, skip the meat and double up on beans and veggies.
  • To reheat, add a spoonful of sour cream or milk to keep it moist.
  • Can be assembled ahead and stored in the fridge or freezer before baking.

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