Mexican White Trash Casserole Recipe

Introduction

This Mexican White Trash Casserole is a cheesy, spicy, and satisfying dish perfect for family dinners or casual gatherings. Packed with seasoned ground beef, beans, and crunchy corn chips, it combines bold flavors with a comforting texture.

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) and 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 the 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 until well mixed. 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. Add the remaining chips on top, followed by the rest of the cheese.
5. Step 5: Bake uncovered for 25–30 minutes, or until the cheese is bubbly and golden brown.
6. Step 6: Let the casserole cool slightly before serving. Garnish with chopped cilantro, sliced green onions, jalapeños, or a dollop of sour cream if desired.

Tips & Variations

• Use cooked shredded chicken instead of ground beef for a lighter variation.
• Swap cream of chicken soup with cream of mushroom or cream of celery to change the flavor profile.
• Add a layer of corn or diced bell peppers for extra veggies and crunch.
• For a spicier casserole, use a spicy Rotel or add chopped jalapeños inside.
• Let the casserole rest for 10 minutes after baking to help it set for easier serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F oven for about 15 minutes. This casserole is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegetarian?

Yes, you can omit the meat and add extra beans, vegetables, or a plant-based ground meat substitute to keep it hearty and flavorful.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Bake it when ready, adding a few extra minutes to the baking time if taken directly from the fridge.

Mexican White Trash Casserole Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

A hearty and flavorful Mexican White Trash Casserole combining seasoned ground beef, beans, creamy sauce, and crunchy corn chips, baked to bubbly perfection and topped with melted cheese and optional fresh garnishes.

• Author: Bella
• 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

Meat Mixture

• 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)

Sauce and Beans

• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can cream of chicken soup
• ½ cup sour cream

Casserole Layers

• 3 cups corn chips (like Fritos), lightly crushed
• 2 cups shredded cheddar or Mexican blend cheese

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 prevent sticking and ensure easy cleanup.
2. Cook the Meat: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked through. Drain any excess fat to reduce greasiness. Stir in the taco seasoning and the can of Rotel, then allow the mixture to simmer gently 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 black beans. Stir well until evenly blended. Then fold in the cooked meat mixture, ensuring all ingredients are well combined for a consistent texture.
4. Layer the Casserole: Begin assembling the casserole by layering half of the crushed corn chips on the bottom of the prepared baking dish. Spread the meat and bean mixture evenly over the chips, then sprinkle 1 cup of shredded cheese on top. Add the remaining crushed corn chips as the next layer, followed by the remaining shredded cheese to create a cheesy crust.
5. Bake: Place the assembled casserole in the preheated oven and bake uncovered for 25–30 minutes. Bake until the cheese on top is melted, bubbly, and golden brown, indicating the casserole is heated through and ready to serve.
6. Serve and Enjoy: Allow the casserole to cool slightly after removing from the oven for easier serving. Top with freshly chopped cilantro, sliced green onions, or jalapeños for extra flavor and a touch of freshness before enjoying.

Notes

• You can substitute cooked shredded chicken for ground beef for a leaner variation.
• For a spicier casserole, add extra jalapeños or hot sauce to the meat mixture.
• 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 or microwave.
• For a vegetarian option, replace the meat with extra beans or a plant-based meat substitute and ensure the soup is vegetarian-friendly.

Keywords: Mexican White Trash Casserole, ground beef casserole, taco casserole, cheesy Mexican casserole, easy dinner recipe