Description
Mexican White Trash Casserole is an easy, cheesy, and comforting Tex-Mex dish that’s packed with layers of ground beef, creamy sauces, crushed tortilla chips, and plenty of melted cheese. This casserole is the perfect weeknight dinner or crowd-pleaser for potlucks, combining bold flavors with a simple, stress-free preparation. It’s like a nacho lover’s dream turned into a satisfying, baked meal.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel (diced tomatoes with green chilies)
- 1 cup sour cream
- 2 cups shredded Mexican cheese blend
- 1 bag tortilla chips, crushed
- 1 can whole kernel corn, drained
- 1 can black beans, rinsed and drained
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Add the diced onion and taco seasoning, and cook for another 2-3 minutes. Set aside.
- Prepare the Creamy Mixture: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, and sour cream. Mix until smooth.
- Layer the Casserole:
- Spread a layer of crushed tortilla chips on the bottom of the greased baking dish.
- Add a layer of the cooked ground beef mixture.
- Spoon the creamy soup mixture evenly over the beef layer.
- Sprinkle with corn, black beans, and a layer of shredded cheese.
- Repeat the layers, ending with a final layer of shredded cheese.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool for 5-10 minutes before serving. Garnish with your favorite toppings like cilantro, jalapeños, or avocado if desired.
Notes
- Make Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Reheat: Warm leftovers in the microwave for 1-2 minutes or bake at 350°F for 15-20 minutes.
- Customizations: Feel free to use ground turkey, shredded chicken, or even a vegetarian option like black beans and sautéed veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex