This Mexican White Trash Casserole is your go-to for cheesy, meaty, crowd-pleasing comfort food. It layers everything we love about Tex-Mex—seasoned ground beef, gooey cheese, tangy sour cream, and crunchy tortilla chips—into one bubbly, golden casserole dish. It’s not shy on flavor, and every scoop guarantees a bite full of creamy, spicy, crispy satisfaction.
Perfect for potlucks, game days, or hectic weeknights when you need dinner on the table fast, this dish is hearty and easy to throw together. The playful name aside, this is an indulgent, no-frills recipe that brings everyone back for seconds. Make it once, and it just might earn a regular spot on your meal rotation.
Ingredients for this Mexican White Trash Casserole Recipe
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (10 oz) can cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 bag (9 oz) tortilla chips, lightly crushed
- 1/2 cup chopped onions (optional)
- Sliced jalapeños, diced tomatoes, and chopped cilantro for garnish (optional)
Step 1: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease, then stir in the taco seasoning and 1/2 cup of water. Let it simmer for about 5 minutes until slightly thickened.
Step 2: Mix the Saucy Base
In a mixing bowl, combine the can of Rotel, cream of chicken soup, and sour cream. Stir until smooth. Add in half of the shredded cheese.
Step 3: Layer the Casserole
Preheat your oven to 350°F (175°C). In a greased 9×13-inch baking dish, layer half of the crushed tortilla chips. Spoon the seasoned beef evenly over the chips. Spread the creamy mixture on top, smoothing it out. Sprinkle with the remaining chips and top with the rest of the cheddar cheese.
Step 4: Bake to Perfection
Bake uncovered for 25-30 minutes until the cheese is melted and bubbly. For a golden top, broil for the last 2-3 minutes, keeping a close eye.
Step 5: Garnish and Serve
Let the casserole cool slightly before serving. Garnish with sliced jalapeños, diced tomatoes, and chopped cilantro if desired. Serve warm and enjoy every gooey, flavorful bite!
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute if you’re looking for a leaner option. Just season it well so the flavor stays bold.
What kind of cheese works best?
Sharp cheddar melts nicely and gives a rich flavor, but feel free to mix in Monterey Jack or a Mexican blend for extra creaminess.
Is it too spicy for kids?
Not at all! You can use mild Rotel and skip the jalapeños on top. Adjust the heat to your family’s comfort level.
Can I make this ahead of time?
Definitely. Assemble the casserole and refrigerate it unbaked for up to 24 hours. Bake it when you’re ready to eat.
What goes well as a side?
A crisp green salad, Spanish rice, or even some sweet cornbread pairs beautifully with this casserole.
Can I add beans or corn?
Absolutely! A cup of black beans or corn stirred into the beef layer adds texture and stretches the dish even further.
Mexican White Trash Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6-8 1x
- Category: Dinner
Description
Craving a comforting, no-fuss dinner idea that hits all the right notes? This Mexican White Trash Casserole is a cheesy, satisfying Tex-Mex-inspired bake that’s loaded with seasoned ground beef, tangy sour cream, crunchy tortilla chips, and layers of melted cheddar. It’s perfect for busy weeknights, potlucks, or anyone needing quick dinner inspiration. Whether you’re searching for a quick breakfast-for-dinner switch-up, easy dinner casserole, or indulgent snack for game night, this dish delivers comfort in every creamy, gooey bite.
Ingredients
1 pound ground beef
1 packet taco seasoning mix
1/2 cup water
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 (10 oz) can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 bag (9 oz) tortilla chips, lightly crushed
1/2 cup chopped onions (optional)
Sliced jalapeños, diced tomatoes, and chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and 1/2 cup water. Simmer for 5 minutes.
- In a bowl, mix Rotel, cream of chicken soup, sour cream, and 1 cup of shredded cheese.
- In a greased 9×13 baking dish, layer half of the crushed chips.
- Spread beef mixture over chips.
- Pour the creamy cheese mix over the beef layer.
- Top with remaining chips and cheese.
- Bake uncovered for 25-30 minutes, until bubbly. Broil for 2-3 minutes if a golden top is desired.
- Cool slightly before serving. Garnish with jalapeños, tomatoes, and cilantro.