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
Scale
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
