If you’re looking for the very definition of comforting, crowd-pleasing, and downright irresistible, Mexican White Trash Casserole checks every single box. This is one of those dishes that’s as fun to say as it is to eat—layered with savory beef, tangy tomatoes, creamy cheese, and a punch of Tex-Mex personality! Whether you’re feeding a hungry family or just want leftovers you’ll actually be excited for, this casserole turns pantry staples into a bubbling, melty masterpiece. Trust me, it’s the kind of stick-to-your-ribs meal that you’ll crave for both weekday dinners and laid-back gatherings alike.
Ingredients You’ll Need
You won’t believe how such a short, simple list of ingredients brings the whole flavor fiesta together! Each one plays a starring role, whether it’s boosting the creaminess, bringing the heat, or adding that all-important texture we love in a casserole.
- Ground beef (1 pound): The backbone of this casserole—savory, juicy, and packed with flavor that soaks up all those Tex-Mex vibes.
- Yellow onion (1 small, chopped): Adds a mellow sweetness and depth to every bite; don’t skip it, even if you’re not usually a big onion fan.
- Taco seasoning (1 packet): Instantly infuses the beef with classic taco flavor; use mild or spicy depending on your crowd!
- Rotel diced tomatoes with green chilies (1 can, undrained): Brings bright, zippy notes and just enough heat to keep things interesting.
- Cream of chicken soup (1 can): Ensures luscious, velvety texture—this is the ingredient that holds the whole casserole together.
- Sour cream (½ cup): Adds tang and smoothness, perfectly balancing out the other flavors.
- Whole kernel corn (1 can, drained): Pops of sweetness in every spoonful, plus a bit of crunch!
- Crushed tortilla chips (2 cups): Lends unbeatable crunch and a salty, corny kick from the very first bite.
- Shredded cheddar cheese (1½ cups): Melts into gooey, golden perfection—cheddar is the classic choice for that satisfying cheese pull.
- Shredded Monterey Jack cheese (½ cup): Creamy and melty, Monterey Jack is the secret to the best cheese layer.
- Chopped green onions or fresh cilantro (optional, for garnish): These give a fresh pop of color and a little herbal lift at serving time.
How to Make Mexican White Trash Casserole
Step 1: Brown the Beef and Onion
Start by preheating your oven to 350°F (175°C). In a large skillet over medium heat, crumble the ground beef and toss in the chopped onion. Cook them together, stirring occasionally, until the beef is nicely browned and the onion turns soft and translucent. This step gives your casserole base loads of savory flavor. Don’t forget to drain off any excess grease before you move on—nobody likes a greasy casserole!
Step 2: Season and Simmer
Sprinkle your taco seasoning over the beef and add the entire can of Rotel tomatoes (juice and all). Stir it all together, and let everything simmer for 2–3 minutes. This is where the magic happens: the spices bloom, and the tomatoes infuse the meat mixture with punch and a subtle hint of heat.
Step 3: Stir in the Creamy Elements
Take the skillet off the heat and mix in the cream of chicken soup, sour cream, and drained corn. This combo is the secret to that luscious, spoonable comfort in every bite of the Mexican White Trash Casserole. Make sure everything’s evenly blended before you get layering!
Step 4: Layer in the Baking Dish
Lightly grease a 9×13-inch baking dish to make cleanup a breeze. Spread half the crushed tortilla chips across the bottom as your crunchy foundation. Spoon over half of the beef mixture, then add a hearty sprinkle of both cheddar and Monterey Jack cheeses. Repeat this process with the remaining chips, meat mixture, and more cheese. Layering ensures every forkful is a perfect mix of textures.
Step 5: Bake To Bubbly Perfection
Slide the casserole, uncovered, into your hot oven. Let it bake for 25 to 30 minutes until the cheese is melted, golden, and irresistibly bubbly around the edges. Take a peek around the 25-minute mark—once you spot that cheesy crust, you’ll know it’s ready!
Step 6: Garnish and Serve
Fresh from the oven, let your Mexican White Trash Casserole cool for a few minutes to set. Sprinkle with chopped green onions or fresh cilantro for a gorgeous, vibrant finish. Then, grab your biggest serving spoon and dish up hot!
How to Serve Mexican White Trash Casserole
Garnishes
To really take your casserole to the next level, I love to scatter a handful of chopped green onions or a swirl of fresh cilantro over the top. This small touch brings freshness and a pop of color, making your Mexican White Trash Casserole look straight-up party-ready. A dollop of sour cream or even sliced jalapeños for heat wouldn’t go amiss either!
Side Dishes
While this casserole is seriously filling on its own, sides like a crisp green salad or simple guacamole turn it into a full Tex-Mex spread. Chips and salsa, warm black beans, or a scoop of Spanish rice round things out and add color to your plate. Plus, the mix of flavors just makes every bite more exciting.
Creative Ways to Present
For a fresh twist, try spooning your Mexican White Trash Casserole into individual ramekins or small ovenproof dishes for a party-ready presentation. You can also serve it atop a bed of shredded lettuce or spoon it into crunchy taco shells for a handheld approach. However you serve it, expect rave reviews!
Make Ahead and Storage
Storing Leftovers
One of the best parts about Mexican White Trash Casserole is how well it stores! Cover the casserole dish tightly or transfer leftovers into airtight containers. They’ll keep beautifully in the refrigerator for up to four days, making this dish perfect for easy lunches or heat-and-eat dinners.
Freezing
If you want to save some for a rainy day, let the casserole cool completely before wrapping it first in plastic and then foil. You can freeze it whole or in meal-size portions for up to three months. When the craving strikes, that cheesy, beefy flavor will still be gloriously fresh!
Reheating
To bring your casserole back to its just-baked glory, reheat single portions in the microwave until piping hot, or pop the entire dish (covered) in a 350°F oven for 15-20 minutes. If needed, add a sprinkle of fresh cheese on top before reheating to make it gooey all over again.
FAQs
Can I substitute other meats in Mexican White Trash Casserole?
Absolutely! Ground turkey, chicken, or even plant-based ground crumbles can step in for the beef. Just cook until browned, and follow the rest of the recipe as written.
Is Mexican White Trash Casserole gluten-free?
Yes—with a couple of thoughtful swaps! Use gluten-free cream of chicken soup and check that your tortilla chips are certified gluten-free. The rest of the recipe is naturally gluten-free, making it easy to adapt for dietary needs.
Can I add extra veggies?
You bet. Black beans, diced bell peppers, or a handful of jalapeños folded into the beef mixture are all delicious—and perfect for using up fridge odds and ends.
What kind of cheese works best?
The cheddar and Monterey Jack combo melts beautifully and brings lots of flavor, but you can use pepper jack for spiciness or mozzarella for extra stretch. Mix and match with what you love!
Can I make Mexican White Trash Casserole ahead of time?
Totally! Assemble the entire casserole up to a day in advance, cover tightly, and refrigerate. Pop it in the oven when you’re ready—just add a few extra minutes to the baking time if it’s cold from the fridge.
Final Thoughts
If you’re craving a weeknight dinner that brings big, bold flavor with zero stress, Mexican White Trash Casserole is about to become your go-to. It’s endlessly adaptable, always loved, and just plain fun to share. Give it a try and watch it disappear—there’s a reason this one comes up in conversation again and again!
Print
Mexican White Trash Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Mexican White Trash Casserole is a delicious Tex-Mex dish that combines seasoned ground beef, creamy soup, corn, and cheese, all baked to perfection for a comforting and hearty meal.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
Casserole Layers:
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 can (15 oz) whole kernel corn, drained
- 2 cups crushed tortilla chips
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions or fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the beef: In a skillet over medium heat, cook the ground beef and onion until browned. Drain excess grease.
- Add seasonings: Stir in taco seasoning and Rotel; simmer for 2–3 minutes.
- Mix in remaining ingredients: Remove from heat and mix in cream of chicken soup, sour cream, and corn.
- Layer the casserole: In a greased 9×13-inch baking dish, layer tortilla chips, beef mixture, and cheeses.
- Bake: Bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish and serve: Garnish with green onions or cilantro if desired before serving hot.
Notes
- This casserole is great for feeding a crowd and reheats well.
- Enhance the flavor by adding black beans or jalapeños.
- Enjoy with sour cream, guacamole, or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 generous scoop
- Calories: 520
- Sugar: 4g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
