Julia Koch
This Mexican White Trash Casserole is the definition of indulgent comfort food. Imagine creamy, cheesy layers of seasoned ground beef, gooey melted cheese, spicy jalapeños, and crunchy tortilla chips all baked into one irresistible dish. It captures the essence of Tex-Mex flavor while leaning into bold, unapologetic deliciousness. It’s fast to put together and always a crowd-pleaser at game nights, potlucks, or just a casual weeknight dinner.
The name may be tongue-in-cheek, but the flavors are seriously satisfying. If you’re after something hearty, cheesy, and a bit spicy, this casserole checks every box. It doesn’t require gourmet ingredients or a culinary degree—just your appetite and a casserole dish.
What Kind of Tortilla Chips Should I Use?
Go for thick, sturdy tortilla chips that can hold up to moisture without getting completely soggy. Restaurant-style chips or scoops work well here. Avoid thin chips, as they may disintegrate during baking. You want chips that stay slightly crisp on top but soften underneath into that perfect casserole texture.
Ingredients for the Mexican White Trash Casserole
- Ground Beef: Provides the savory base of the casserole. Opt for 80/20 for flavor.
- Taco Seasoning: Adds that signature Tex-Mex flavor profile.
- Cream of Chicken Soup: Lends creaminess and binds everything together.
- Sour Cream: Balances the spice and adds richness.
- Shredded Cheddar Cheese: Essential for the gooey, melty factor.
- Shredded Monterey Jack Cheese: Offers a creamy, mild contrast to the cheddar.
- Canned Diced Tomatoes with Green Chilies: Brings acidity and a mild heat.
- Jalapeños: Optional, but great for a kick. Use fresh slices or jarred.
- Tortilla Chips: The crunchy foundation and topping of the dish.
- Cilantro: For freshness and color contrast.
- Chopped Tomatoes: Brightens the top and gives it a fresh bite.
How To Make the Mexican White Trash Casserole
Step 1: Brown and Season the Meat
In a large skillet, cook the ground beef over medium heat until fully browned. Drain excess grease. Add taco seasoning and a splash of water, stirring to coat the meat evenly. Let it simmer for 2-3 minutes.
Step 2: Make the Creamy Mixture
In a separate bowl, mix together the cream of chicken soup, sour cream, and canned diced tomatoes with green chilies. Stir until well combined.
Step 3: Assemble the Layers
Preheat your oven to 350°F (175°C). In a 9×13-inch casserole dish, start layering: begin with a layer of tortilla chips at the bottom. Then add half of the taco meat, followed by half of the creamy mixture. Sprinkle a mix of cheddar and Monterey Jack cheese over the top. Repeat the layers.
Step 4: Add Toppings
Finish with an extra handful of tortilla chips, more cheese, and optional jalapeño slices. This will give you a crispy, spicy topping once baked.
Step 5: Bake to Golden Perfection
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and lightly golden.
Step 6: Garnish and Serve
Top with chopped tomatoes and fresh cilantro. Serve warm with a side of salsa or guacamole if you like.
Serving and Storing Mexican White Trash Casserole
This casserole is best served piping hot straight out of the oven. The cheese will be perfectly gooey, and the top layer of chips will still have some crunch. It pairs beautifully with sides like guacamole, salsa, or a fresh green salad to lighten up the meal.
For leftovers, let the casserole cool completely before covering it with foil or transferring it to an airtight container. Store in the fridge for up to 3 days. To reheat, bake at 350°F for about 15 minutes or microwave individual portions until warmed through. Note: the chips may lose their crispness over time but the flavors stay just as bold.
Frequently Asked Questions
What if I don’t have cream of chicken soup?
You can substitute with cream of mushroom or cream of cheddar soup. For a homemade touch, make a quick roux-based sauce.
Can I make this casserole ahead of time?
Yes, assemble everything except the final cheese and chip topping. Cover and refrigerate for up to 24 hours. Add toppings just before baking.
Is this dish spicy?
It has a mild heat from the diced green chilies and jalapeños. You can easily adjust the spice level by skipping the jalapeños or using a mild taco seasoning.
Can I freeze it?
Yes. Assemble the casserole and freeze before baking. Thaw in the fridge overnight and bake as directed. For best texture, add fresh chips and cheese topping before baking.
What protein alternatives can I use?
Shredded chicken, ground turkey, or plant-based crumbles all work well as substitutes for ground beef.
Can I use fresh tomatoes instead of canned?
You can, but be aware that fresh tomatoes add more moisture. Drain well or roast them beforehand to concentrate their flavor.
Mexican White Trash Casserole Recipe
- Total Time: 50 minutes
- Yield: 6-8 servings
Description
This comforting casserole layers seasoned taco beef, a creamy cheese mixture, and crunchy tortilla chips into a Tex-Mex inspired dinner that’s as fun to make as it is to eat. Ideal for busy weeknights or casual gatherings, it combines bold flavors and melty textures into every bite.
Ingredients
Ground Beef
Taco Seasoning
Cream of Chicken Soup
Sour Cream
Shredded Cheddar Cheese
Shredded Monterey Jack Cheese
Canned Diced Tomatoes with Green Chilies
Jalapeños (optional)
Tortilla Chips
Cilantro
Chopped Tomatoes
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, brown ground beef and drain grease. Stir in taco seasoning and a splash of water. Simmer for 2-3 minutes.
- In a bowl, mix cream of chicken soup, sour cream, and diced tomatoes with green chilies.
- In a 9×13-inch casserole dish, layer tortilla chips, half the meat, half the creamy mix, and cheese. Repeat layers.
- Add final toppings of chips, cheese, and jalapeño slices.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10-15 minutes until bubbly.
- Garnish with cilantro and chopped tomatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner