If you’re craving a cozy, cheesy, and downright addictive Tex-Mex dish, look no further than this Mexican White Trash Casserole Recipe. Layered with savory ground beef, melty cheddar cheese, crunchy tortilla chips, and a creamy mixture of Rotel and soup, this casserole brings together the most satisfying flavors and textures in one single pan. It’s the kind of meal that feels like a warm hug on a plate and is perfect for busy weeknights, potlucks, or whenever you want to impress without fuss.
Ingredients You’ll Need
Gathering the ingredients for this Mexican White Trash Casserole Recipe is a breeze, and each one plays a crucial role in creating its signature rich flavor and delightful texture. With simple pantry staples and fresh touches, assembling this dish couldn’t be easier.
- 1 pound ground beef: Provides a hearty and savory base that makes the casserole filling and flavorful.
- 1/2 cup diced onion: Adds a subtle sweetness and depth of flavor when cooked with the beef.
- 1 teaspoon garlic powder: Brings warm, aromatic notes that enhance the beef mixture.
- 1 teaspoon chili powder: Adds a gentle kick and classic Tex-Mex seasoning to the dish.
- 1/2 teaspoon cumin: Gives a smoky earthiness that balances the spices beautifully.
- 1/4 teaspoon black pepper: Adds a little background heat and seasoning.
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies): Provides a tangy, zesty component with the perfect mild heat.
- 1 (10.5-ounce) can cream of chicken soup: Brings creamy richness that binds the casserole together.
- 1/2 cup sour cream: Adds a lovely tang and silkiness to the filling.
- 1 1/2 cups shredded cheddar cheese (divided): Melts into gooey, golden goodness that tops and fills the bake.
- 2 cups crushed tortilla chips: Give the casserole a delightful crunch and authentic Tex-Mex flair.
- Chopped green onions or cilantro for garnish (optional): Brightens and freshens the dish just before serving.
How to Make Mexican White Trash Casserole Recipe
Step 1: Brown the Beef and Onions
Begin by preheating your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef together with the diced onion. Stir frequently as the beef browns and the onions soften, about 6 to 8 minutes. Once fully cooked, drain any excess grease to keep the casserole from becoming too oily.
Step 2: Season and Combine the Ingredients
Next, stir the garlic powder, chili powder, cumin, and black pepper into the beef mixture for that fabulous Tex-Mex flavor punch. Then, pour in the Rotel tomatoes with their juices, the cream of chicken soup, and sour cream. Mix everything thoroughly until you have a creamy, flavorful filling. Finally, fold in 1 cup of the shredded cheddar cheese to add richness and cheesy goodness to the mix.
Step 3: Layer the Casserole
Grease a 9×13-inch baking dish to prevent sticking. Spread half of the crushed tortilla chips in an even layer at the bottom. Carefully spoon and spread the beef and cheese mixture over the chips, creating an even layer. Top this with the remaining crushed tortilla chips and sprinkle the last 1/2 cup of cheddar cheese evenly on top. This layering is what creates the perfect balance of crunchy and melty textures that make this casserole irresistible.
Step 4: Bake to Perfection
Place the casserole in your preheated oven and bake uncovered for 25 to 30 minutes. Look for bubbling edges and golden cheese on top— that’s your cue that the casserole is ready. This baking time allows all the flavors to meld together while ensuring a satisfyingly crispy topping.
How to Serve Mexican White Trash Casserole Recipe
Garnishes
To add an extra pop of color and freshness, sprinkle some chopped green onions or cilantro just before serving. These garnishes not only brighten up the look but also add a mild, herbal contrast to the rich casserole, elevating the entire eating experience.
Side Dishes
This casserole pairs beautifully with a crisp side salad or fluffy Mexican rice. The fresh crunch of greens or the fragrant rice helps balance the richness of the Mexican White Trash Casserole Recipe, making your meal feel well-rounded and satisfying.
Creative Ways to Present
If you want to shake things up, serve this casserole in individual ramekins for a charming single-serve presentation. You can also offer extra tortilla chips on the side or a dollop of guacamole or salsa to turn this dish into a festive Tex-Mex feast that’s both fun and flavorful.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply cover any leftovers tightly with foil or plastic wrap and refrigerate them. The casserole keeps well for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
You can freeze this Mexican White Trash Casserole Recipe either before baking or after it’s cooled. Wrap it tightly with foil or place it in an airtight container and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, bake the casserole at 350°F (175°C) for about 20 minutes or until warmed through. Alternatively, single servings can be reheated in the microwave, but baking helps maintain that delightful crispy topping.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or even chicken makes a lighter option and still works wonderfully in this Mexican White Trash Casserole Recipe without sacrificing flavor.
What if I don’t have Rotel tomatoes?
You can substitute with diced tomatoes and add some diced green chilies or jalapeños for heat. The key is to keep that zesty tomato flavor with a bit of spice.
Is this casserole spicy?
This recipe has mild heat, perfect for most palates, but you can easily increase the spice by using hot Rotel or adding a dash of your favorite hot sauce.
Can I prepare this recipe in advance?
Yes! You can assemble the casserole the day before and refrigerate it. When ready, just bake it according to the recipe instructions. It’s a great way to save time and still enjoy fresh flavors.
What’s the best cheese to use?
Sharp cheddar cheese is ideal for this casserole because it melts beautifully and provides a rich, tangy flavor that complements the other ingredients perfectly.
Final Thoughts
There’s just something incredibly satisfying about this Mexican White Trash Casserole Recipe that keeps people coming back for more. It’s the perfect cozy, comforting dish that’s packed with big flavors and easy to pull together. Whether it’s for a family dinner or a casual get-together, this recipe promises smiles all around. Give it a try and discover your new favorite Tex-Mex classic!
Print
Mexican White Trash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
Mexican White Trash Casserole is a comforting Tex-Mex baked dish featuring seasoned ground beef, Rotel tomatoes, cream of chicken soup, and layers of crunchy tortilla chips topped with melted cheddar cheese. This easy one-dish casserole is perfect for a family dinner or casual gathering, combining creamy, cheesy, and spicy flavors with a satisfying crunch.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 2 cups crushed tortilla chips
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Ground Beef and Onion: In a large skillet over medium heat, cook 1 pound ground beef and 1/2 cup diced onion until the beef is browned and fully cooked, breaking it up as it cooks. Drain off excess grease to reduce fat content.
- Season the Beef: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper until evenly mixed with the beef.
- Add Rotel, Soup, and Sour Cream: Add the entire 10-ounce can of Rotel, 10.5-ounce can of cream of chicken soup, and 1/2 cup sour cream to the skillet. Stir well to combine all ingredients thoroughly.
- Mix in Cheese: Stir in 1 cup of the 1 1/2 cups shredded cheddar cheese to the beef mixture, ensuring the cheese melts slightly and blends in.
- Assemble Casserole: Grease a 9×13-inch baking dish. Spread half of the crushed tortilla chips evenly on the bottom. Layer the beef and cheese mixture over the chips, then top with the remaining crushed chips. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly golden.
- Garnish and Serve: Remove from oven and garnish with chopped green onions or cilantro, if desired. Let the casserole cool slightly before serving for easier portioning.
Notes
- For added heat, use hot Rotel or add a dash of hot sauce to the beef mixture.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- This casserole pairs well with a side salad or Mexican rice for a complete meal.
