Mexican White Trash Casserole Recipe
If you are craving a dish that combines cozy comfort with a fiesta of bold flavors, this Mexican White Trash Casserole Recipe is exactly what you need. This casserole brings together savory ground beef, creamy soups, spicy Rotel tomatoes, and crunchy tortilla chips in a delightful layered bake that melts into cheesy goodness. It’s simple, satisfying, and always a crowd-pleaser—perfect for family dinners, potlucks, or anytime you want a warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role to build layers of flavor, texture, and color that make the Mexican White Trash Casserole so addictive. From the seasoned beef to the crisp tortilla chips, these straightforward pantry staples come together effortlessly for maximum taste.
- Ground beef: Provides rich, meaty flavor and hearty texture essential for the casserole’s filling base.
- Small diced onion: Adds subtle sweetness and depth once cooked with the beef.
- Rotel tomatoes with green chilies (drained): Brings a lively, slightly spicy kick and juicy freshness to the mix.
- Corn (drained): Sweet kernels that give pleasant bursts of flavor and a pop of color.
- Cream of chicken soup: Adds creamy smoothness and binding moisture to the casserole layers.
- Cream of mushroom soup: Enhances the overall earthiness and richness, balancing flavors perfectly.
- Sour cream: Introduces a tangy creaminess that lightens the heaviness of the cheese and soups.
- Chili powder: Infuses warm, smoky spices that define the Tex-Mex character.
- Cumin: Offers earthy undertones and a subtle hint of bitterness to complement the chili powder.
- Shredded cheddar cheese (divided): Melts beautifully, creating gooey, cheesy layers for ultimate comfort food appeal.
- Crushed tortilla chips: Adds irresistible crunch and authentic Mexican flair when layered in the casserole.
How to Make Mexican White Trash Casserole Recipe
Step 1: Cook the Beef and Onions
Start by warming a large skillet over medium heat. Add your ground beef and diced onion, cooking until the beef is no longer pink and the onions turn soft and translucent. This step builds a flavorful foundation, so take your time to brown the beef well, then drain any excess grease to keep the casserole rich but not greasy.
Step 2: Mix in the Flavorful Ingredients
Next, stir in the drained Rotel tomatoes, corn, cream of chicken soup, cream of mushroom soup, sour cream, chili powder, and cumin. Combine everything thoroughly and cook the mixture for 2 to 3 minutes. This allows the flavors to meld beautifully, creating a luscious, creamy filling that’s bursting with Tex-Mex goodness.
Step 3: Layer the Casserole
Grease a 9×13-inch baking dish to prevent sticking and maintain easy cleanup. Spread half of the crushed tortilla chips across the bottom for a crispy base layer. Evenly spoon the beef mixture over the chips. Then sprinkle 1 cup of shredded cheddar cheese on top of the beef, giving your casserole its first cheesy layer of melty heaven.
Step 4: Finalize and Bake
Top the cheese layer with the remaining crushed tortilla chips, adding another layer of crunch. Finally, sprinkle the last cup of shredded cheddar cheese over everything. Bake the uncovered dish at 350°F (175°C) for 25 to 30 minutes, until the casserole is bubbling and the cheese is melted and golden. Let it cool for 5 minutes before serving to let the layers set perfectly.
How to Serve Mexican White Trash Casserole Recipe
Garnishes
To elevate your serving game, sprinkle chopped fresh cilantro or green onions over the top for a pop of color and a fresh herbal note. A dollop of sour cream or some sliced avocado on the side adds creaminess and balances the bold spices beautifully.
Side Dishes
This casserole is pretty much a meal on its own, but pairing it with a crisp green salad or a zesty Mexican-style rice can round out your plate. For a refreshing contrast, try a simple cucumber and tomato salad tossed with lime juice and a pinch of salt.
Creative Ways to Present
For an eye-catching presentation, serve the casserole in individual ramekins or cast iron skillets. You can also turn leftovers into tostadas by spooning reheated casserole onto crispy tortillas and topping with fresh salsa and shredded lettuce — a fun twist to keep the party going.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers covered in the refrigerator for up to 3 days. The casserole flavors continue to deepen overnight, making leftovers even more delicious the next day.
Freezing
This Mexican White Trash Casserole Recipe freezes beautifully. Assemble the dish in a freezer-safe container, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, which usually takes about 15 to 20 minutes. You can also reheat single portions quickly in the microwave, keeping a watchful eye to avoid drying out the cheesy goodness.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative that keeps the dish light while still absorbing all the casserole’s vibrant spices and flavors.
How spicy is this casserole?
The heat level is mild to moderate thanks to the Rotel tomatoes with green chilies and chili powder. If you want more spice, add diced jalapeños or use spicy Rotel for an extra kick.
Is this recipe gluten-free?
It can be, but make sure to check that the cream of chicken and mushroom soups you use are gluten-free, as some brands may contain gluten-containing thickeners.
Can I prepare this casserole ahead of time?
Yes! You can assemble the casserole fully and refrigerate it for several hours or overnight before baking. Just add a few extra minutes to the baking time if it’s chilled.
What can I serve with Mexican White Trash Casserole Recipe?
Simple sides like a fresh salad or Mexican rice work wonderfully. You can also add refried beans or a side of guacamole to round out the meal.
Final Thoughts
There’s something incredibly satisfying about the warm, cheesy layers and the comforting Tex-Mex flavors of the Mexican White Trash Casserole Recipe. Whether you’re feeding a hungry family or bringing a dish to a potluck, this casserole never disappoints. Give it a try and watch it quickly become one of your favorite go-to meals for busy weeknights or laid-back weekends!
Print
Mexican White Trash Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Mexican White Trash Casserole is a hearty and comforting Tex-Mex dish featuring a flavorful ground beef mixture layered with crunchy crushed tortilla chips and melted cheddar cheese. Perfect for weeknight dinners, this easy casserole blends savory ingredients like Rotel tomatoes, corn, and creamy soups, baked to bubbly perfection.
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 1 (10 oz) can Rotel tomatoes with green chilies, drained
- 1 (15 oz) can corn, drained
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Toppings
- 2 cups shredded cheddar cheese, divided
- 2 cups crushed tortilla chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the casserole evenly.
- Cook Ground Beef and Onion: In a large skillet over medium heat, cook the ground beef with diced onion until the beef is browned and the onions are soft and translucent. Drain any excess grease to avoid a greasy casserole.
- Add Remaining Ingredients: Stir in the drained Rotel tomatoes, corn, cream of chicken soup, cream of mushroom soup, sour cream, chili powder, and cumin. Mix everything well and cook for another 2–3 minutes to let the flavors meld together.
- Assemble Casserole: Grease a 9×13-inch baking dish. Layer half of the crushed tortilla chips evenly on the bottom. Spread the beef mixture over the chips, then sprinkle 1 cup of shredded cheddar cheese on top. Add the remaining crushed tortilla chips in an even layer, followed by the remaining 1 cup of cheese.
- Bake: Place the casserole uncovered in the preheated oven and bake for 25–30 minutes until the cheese is melted, bubbly, and golden around the edges.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to allow it to set and cool slightly.
Notes
- You can substitute ground beef with ground turkey or shredded chicken for a lighter option.
- For extra heat, add diced jalapeños or opt for spicy Rotel tomatoes.
- Leftover casserole reheats well and can be frozen for up to 2 months in an airtight container.
- Check soup labels to ensure they are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
