Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef (or ground turkey); 1 small onion, diced; 1 packet taco seasoning; 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for variation); 1 cup sour cream; 2 cups shredded cheddar cheese (or Mexican blend), divided; 8–10 small flour or corn tortillas, cut into halves or quarters; Optional toppings: chopped cilantro, diced tomatoes, jalapeños, salsa

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Why You’ll Love This Recipe

I love how this dish combines the nostalgic fun of nachos with the ease of a casserole. It’s hearty, cheesy, and loaded with Mexican‑style flavors, yet comes together in minutes. Perfect for game nights, potlucks, or a cozy dinner when I want something satisfying without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef or turkey
• 1 packet taco seasoning (about 1 oz)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 cup sour cream
• 1 cup shredded cheddar or Mexican blend cheese
• 1 bag (about 9–12 oz) corn chips (e.g. Fritos or tortilla chips)
• ½ cup chopped green onions
• Optional toppings: sliced jalapeños, sliced black olives, chopped cilantro

Directions

I preheat the oven to 350 °F (175 °C).
I brown the ground beef (or turkey) in a skillet over medium heat, draining off excess fat. I stir in the taco seasoning and a splash of water, simmering briefly until seasoned through.
I mix the cooked meat with beans, corn, and diced tomatoes with chilies in a large bowl.
I gently fold in the sour cream and half of the shredded cheese.
In a 9×13‑inch baking dish, I layer half the corn chips, press down lightly, then spread the meat and bean mixture on top.
I sprinkle the remaining cheese over the top, then press the rest of the chips lightly into the cheese.
I bake about 15–20 minutes until heated through and cheese is melted.
I remove from oven and top with green onions and any optional toppings like jalapeños, olives, or cilantro.
I serve warm, straight from the dish or plated.

Servings And Timing

This casserole serves 6 people and takes about 35–40 minutes total—around 10 minutes prep, 20 minutes cooking, and about 5–10 minutes to assemble and top.

Variations

I sometimes swap ground beef for shredded chicken or leftover rotisserie meat—just mix with taco seasoning.
I’ll use a can of pinto beans instead of black beans or stir in refried beans for a creamier texture.
I occasionally swap tortilla chips for Fritos scoops or tortilla strips depending on what I have.
I love stirring in chopped green chiles or a drizzle of hot sauce for extra heat.
To lighten it up, I use light sour cream, reduced‑fat cheese, and lean ground turkey.

Storage/Reheating

I let leftovers cool before storing in an airtight container in the fridge for up to 3 days. To reheat, I warm a portion in the microwave or oven, covering with foil and heating at 325 °F for about 10–15 minutes—or until warmed through. If the chips soften too much, I add a few fresh chips on top before serving.

FAQs

1. Can I make this ahead of time?

Yes—I often assemble it a few hours in advance and refrigerate, then bake just before serving. That makes it even easier when I’m hosting.

2. Can I freeze Mexican White Trash Casserole?

Absolutely. I freeze it unbaked (with chips on top) in a freezer-safe dish, tightly wrapped, for up to 1 month. When ready, I bake it from frozen, adding a few extra minutes.

3. What side dishes go well with it?

I usually serve this with a simple salad, guacamole, pico de gallo, or Spanish rice. A dollop of avocado or sour cream on the side adds extra creaminess.

4. How spicy is this casserole?

It’s mildly spicy from the taco seasoning and tomatoes with chilies. I adjust by choosing a hot seasoning packet or adding jalapeños if I want more heat.

5. Is there a vegetarian version?

Definitely. I swap vegetarian taco crumbles or cooked lentils for the meat and keep all the other layers the same—or use beans for protein and add extra veggies like diced bell peppers or zucchini.

Conclusion

I find Mexican White Trash Casserole to be one of my go‑to meals when I want bold Tex‑Mex flavors and cheesy, crunchy satisfaction with minimum fuss. It hits all the right notes: hearty, flavorful, cheesy, and totally comforting—perfect for sharing or savoring solo.