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

Scale

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.