Mexican White Trash Casserole Recipe
Get ready to meet your new weeknight hero: Mexican White Trash Casserole. This dish is pure comfort in a baking dish, marrying the hearty flavors of seasoned beef, creamy soup, and gooey cheddar with the irresistible crunch of corn chips. It’s the kind of meal that feels like a warm hug after a long day—easy to make, loaded with flavor, and guaranteed to have everyone asking for seconds. Whether you’re feeding a hungry family or need a crowd-pleaser for your next potluck, this casserole delivers on all fronts.
Ingredients You’ll Need
This Mexican White Trash Casserole keeps things refreshingly simple, using everyday ingredients that pack a punch. Each component is thoughtfully chosen to give you layers of texture, creaminess, and that signature Tex-Mex kick.
- Ground Beef (1 pound): The hearty foundation, bringing savory richness to every bite.
- Small Onion, diced: Adds sweetness and depth, blending into the background while boosting flavor.
- Taco Seasoning Mix (1 packet): The secret weapon for instant Tex-Mex flair; feel free to use your favorite brand.
- Water (1/2 cup): Helps the seasoning meld into the beef, creating a saucy base.
- Cream of Chicken Soup (1 can, 10.5 oz): Gives the casserole its signature creamy texture and a subtle savory note.
- Rotel (1 can, 10 oz): Diced tomatoes with green chilies bring brightness and gentle heat.
- Sour Cream (1 cup): Adds tang and creaminess, balancing the bold flavors.
- Shredded Cheddar Cheese (2 cups): Melts into cheesy perfection throughout the dish and on top.
- Whole Kernel Corn (1 can, 15 oz, drained): Pops of sweetness and color in every forkful.
- Corn Chips or Crushed Tortilla Chips (1 bag, 10 oz): For that craveable crunch and a sturdy base.
- Chopped Green Onions & Fresh Cilantro (optional): Bright, fresh garnishes to finish the casserole with flair.
How to Make Mexican White Trash Casserole
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F. Give a 9×13-inch baking dish a light mist of nonstick spray or a swipe of butter—this makes serving and cleanup a breeze.
Step 2: Cook the Beef and Onion
In a large skillet, combine the ground beef and diced onion over medium heat. Cook until the beef is browned and the onion is soft, stirring occasionally. Once everything is cooked through, drain off any excess grease to keep your casserole from turning out soggy.
Step 3: Add Taco Seasoning and Simmer
Sprinkle the taco seasoning mix over your beef and onion, then pour in the water. Stir well and let the mixture simmer for 3 to 4 minutes. This step ensures all those spices infuse deeply, giving your Mexican White Trash Casserole its irresistible flavor.
Step 4: Mix the Creamy Filling
Grab a large mixing bowl and combine the cream of chicken soup, Rotel, sour cream, shredded cheddar cheese, and drained corn. Stir in your warm beef mixture until everything is thoroughly blended. This is where the magic happens—everything melds together into a creamy, cheesy base.
Step 5: Assemble the Casserole
Spread a generous layer of corn chips or crushed tortilla chips across the bottom of your prepared baking dish. Spoon the beef and cheese mixture evenly over the chips. Top with another handful of chips and, if you’re feeling extra indulgent, a sprinkle of additional cheddar cheese.
Step 6: Bake to Perfection
Slide the casserole into your preheated oven and bake for 25 to 30 minutes, until it’s bubbling around the edges and the cheese is gloriously melted. The aroma alone will have everyone circling the kitchen.
Step 7: Finish with Fresh Garnishes
Once out of the oven, let your Mexican White Trash Casserole rest for a few minutes. Then shower it with chopped green onions and cilantro for a pop of color and freshness. Grab your biggest serving spoon and dig in!
How to Serve Mexican White Trash Casserole
Garnishes
Garnishing is where you can really make your Mexican White Trash Casserole shine. A scattering of freshly chopped green onions and cilantro not only adds color but also a burst of freshness that cuts through the richness. For a spicier touch, toss on some sliced jalapeños or a dollop of salsa. If you love creamy toppings, a spoonful of extra sour cream never hurts.
Side Dishes
This casserole is hearty enough to stand on its own, but pairing it with sides makes for a spectacular meal. A crisp green salad with lime dressing, creamy guacamole, or a simple bowl of black beans all make fantastic partners. For a fun twist, serve with a side of Mexican rice or even a fresh corn salad to echo the flavors inside.
Creative Ways to Present
If you’re hosting friends, try serving Mexican White Trash Casserole in individual ramekins for a personal touch. For potlucks, bake it in a disposable foil pan for easy transport. You can also scoop it into warm tortillas for a Tex-Mex twist on tacos, or layer over nachos for the ultimate party platter.
Make Ahead and Storage
Storing Leftovers
Leftovers of Mexican White Trash Casserole keep beautifully in the fridge. Transfer cooled portions to an airtight container and refrigerate for up to 4 days. The chips will soften a bit, but the flavor only gets better with time.
Freezing
This casserole is a dream for meal prep! Assemble everything (hold off on the final layer of chips for best texture), then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, add the chips on top, and bake as directed.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F oven until heated through—about 20 minutes. For a speedy lunch, individual portions can be microwaved for 1-2 minutes. If you like your chips extra crunchy, add a fresh handful just before serving.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or shredded rotisserie chicken are fantastic swaps that lighten things up without sacrificing flavor. Just cook as you would the beef, and proceed with the recipe.
What’s the best way to make this casserole spicier?
To kick up the heat, use hot Rotel, add diced jalapeños to the filling, or sprinkle some crushed red pepper flakes. You can also add a layer of sliced pickled jalapeños on top before baking.
Can I make Mexican White Trash Casserole ahead of time?
Definitely! Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
What kind of chips work best?
Both corn chips and crushed tortilla chips work great. Corn chips give a heartier crunch, while tortilla chips add a lighter, crispier bite. Try both and see which your family prefers!
How do I make this casserole gluten-free?
To make a gluten-free version of Mexican White Trash Casserole, use a gluten-free cream of chicken soup (or make your own), and double-check that your taco seasoning and chips are labeled gluten-free.
Final Thoughts
If you’re craving comfort food with a Tex-Mex twist, you can’t go wrong with Mexican White Trash Casserole. It’s a quick, soul-satisfying dish that brings everyone to the table with a smile. Give it a try, and don’t be surprised if it becomes a regular favorite in your kitchen!
Print
Mexican White Trash Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Mexican White Trash Casserole is a hearty and flavorful Tex-Mex baked dish combining seasoned ground beef, creamy cheese sauce, diced tomatoes with green chilies, and crunchy corn chips. Perfect for an easy weeknight dinner, this casserole layers savory ingredients and bakes to bubbly perfection, making it a crowd-pleaser for families and casual gatherings.
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning mix
- 1/2 cup water
Cheese Sauce
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10 ounces) Rotel (diced tomatoes with green chilies)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 can (15 ounces) whole kernel corn, drained
Other
- 1 bag (10 ounces) corn chips or crushed tortilla chips
- Chopped green onions and fresh cilantro for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent the casserole from sticking.
- Cook Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion together until the beef is browned and the onions are softened. Drain any excess grease to reduce fat content.
- Season Beef Mixture: Stir in the taco seasoning mix and water to the beef-onion mixture. Let it simmer for 3 to 4 minutes until the flavors meld and the liquid reduces slightly.
- Combine Sauce Ingredients: In a large mixing bowl, combine the cream of chicken soup, Rotel diced tomatoes with green chilies (drain if necessary), sour cream, shredded cheddar cheese, and drained whole kernel corn. Mix well.
- Mix Beef and Sauce: Add the cooked beef mixture to the bowl with the sauce ingredients and stir until all components are evenly incorporated.
- Assemble Casserole: Spread a layer of corn chips evenly on the bottom of the prepared baking dish. Pour the beef and cheese mixture over the chips, spreading it out smoothly. Top with another layer of corn chips and sprinkle additional shredded cheddar cheese on top if desired.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until hot and bubbly and the cheese on top is melted and slightly golden.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped green onions and fresh cilantro before serving. Enjoy warm.
Notes
- You can substitute ground turkey or shredded chicken in place of ground beef for a leaner option.
- For a spicier dish, use hot Rotel or add sliced jalapeños to the casserole mixture.
- This casserole pairs wonderfully with a side of guacamole or a fresh green salad to balance the richness.
- Leftovers can be refrigerated and reheated, making this a convenient meal for multiple days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
