Ah, the Mexican White Trash Casserole—a fun, indulgent, layered Tex-Mex dish that’s cheesy, meaty, and perfect for a casual dinner or potluck. Despite the name, it’s seriously tasty! Here’s a full recipe:
🌮 Mexican White Trash Casserole
Ingredients (serves 6–8)
Meat & Base:
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, salt, pepper)
- 1 can (4 oz) diced green chilies (optional, mild heat)
- 1 can (10 oz) Rotel diced tomatoes & green chilies (optional)
Layers:
- 1 (16 oz) bag tortilla chips, slightly crushed
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, Colby)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
Toppings (optional, after baking):
- Sour cream
- Sliced black olives
- Diced tomatoes
- Green onions
- Jalapeño slices
- Fresh cilantro
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Cook the meat
- In a skillet over medium heat, cook ground beef and diced onion until meat is browned and onion is softened.
- Drain excess fat.
- Stir in taco seasoning, green chilies, and Rotel tomatoes (if using). Cook 2–3 minutes until well combined.
- Assemble casserole
- Spread half of the crushed tortilla chips in the bottom of the baking dish.
- Layer half of the meat mixture over the chips.
- Sprinkle half of the black beans, corn, and cheese.
- Repeat layers: chips → meat → beans & corn → cheese.
- Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
- Add toppings
- Remove from oven and let cool 5 minutes.
- Top with sour cream, olives, diced tomatoes, green onions, jalapeños, or cilantro as desired.
Tips & Variations
- Spicy version: Add chopped jalapeños or a few dashes of hot sauce to the meat layer.
- Cheesy extra: Mix cream cheese or shredded pepper jack into the meat layer for a creamier texture.
- Vegetarian: Skip the meat and double the beans and corn, or use a meat substitute like seasoned soy crumbles.
- Make ahead: Assemble the casserole and refrigerate for up to 24 hours; bake when ready to eat.
This casserole is cheesy, crunchy, hearty, and full of Tex-Mex flavors—a real crowd-pleaser!
I can also make a “loaded” version with extra cheese, sour cream, and more toppings that turns it into a party-style casserole.
Do you want me to do that?
