Mexican Beef Trash

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Craving the comfort of a hearty Tex-Mex casserole with golden cheese pulls, zesty beef, and a crunchy, craveable finish? Mexican Beef Trash is not your average bake—it’s the kind of indulgent, layered dish that tastes like a fiesta in every bite.

With juicy seasoned beef, creamy cheese, tender pasta or chips, and a spicy tomato backdrop, this casserole is the edible definition of comfort food. It’s perfect for chaotic weeknights when you need a crowd-pleaser or a weekend game-day dish that everyone can scoop into.

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Preparation Phase & Tools to Use

For a casserole like Mexican Beef Trash, having the right tools ensures flavor layering and an evenly baked finish:

• Large Skillet or Sauté Pan: Essential for browning the ground beef and sautéing the onions and peppers. This step locks in the flavor.
• Mixing Bowls: Needed to combine the beef mixture with sauces, seasonings, or cheese before layering.
• 9×13″ Casserole Dish: The star of the show—where all the cheesy magic happens. Choose ceramic or glass for even heat retention.
• Wooden Spoon or Silicone Spatula: Perfect for gently folding ingredients without breaking up pasta or chips.
• Box Grater (optional): If you’re using fresh cheese, grating it yourself ensures meltier results.
• Aluminum Foil: Use during baking to prevent the cheese from over-browning before the center heats through.

A quick tip: Prep everything ahead—chop, shred, and pre-measure your spices. Casseroles are all about the flow.

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Ingredients for the Mexican Beef Trash

• Ground Beef: The meaty heart of this dish. It adds richness and a savory base.
• Taco Seasoning: Gives the beef its signature Tex-Mex kick.
• Rotel or Diced Tomatoes with Green Chilies: Brings moisture, tang, and a subtle spicy edge.
• Cooked Pasta or Tortilla Chips: This is the body of the casserole. Choose one for texture—soft and comforting, or crispy and bold.
• Cheddar Cheese: The ultimate melt factor. It creates that gooey, irresistible top layer.
• Cream Cheese or Sour Cream: Adds tang and a creamy balance to the spices.
• Chopped Onion & Bell Pepper: Provides sweetness and depth. Sautéed until soft.
• Black Beans or Corn (optional): Adds extra substance and texture to stretch the meal.

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How To Make the Mexican Beef Trash

Step 1: Sauté the Aromatics

Start by heating your large skillet over medium heat. Sauté chopped onions and bell peppers until soft and slightly golden.

Step 2: Brown the Beef

Add ground beef to the skillet and cook until browned. Drain excess grease. Mix in taco seasoning and let the spices toast slightly for a deeper flavor.

Step 3: Blend the Base

Add Rotel, cream cheese or sour cream, and stir until the mixture becomes creamy and well blended. Toss in black beans or corn if using.

Step 4: Layer It Up

In a mixing bowl, combine the cooked pasta or tortilla chips with the beef mixture. Pour everything into a greased 9×13″ casserole dish.

Step 5: Top with Cheese

Generously sprinkle shredded cheddar cheese over the top. Cover with foil to lock in moisture.

Step 6: Bake to Golden Perfection

Bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10 minutes until the cheese bubbles and begins to crisp at the edges.

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Serving and Storing Mexican Beef Trash

Serve Mexican Beef Trash hot, right from the oven. It pairs beautifully with a crisp green salad or a dollop of guacamole. For toppings, think chopped cilantro, diced tomatoes, or jalapeño slices for added freshness and heat.

Got leftovers? Store in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in the oven, or microwave in 1-minute intervals until heated through.

This dish also freezes well—simply wrap tightly in plastic wrap and foil, and store for up to 3 months.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble it, cover tightly, and refrigerate up to 24 hours in advance. Bake when ready.

Is this spicy?

It has a kick, thanks to the Rotel and taco seasoning. You can tone it down by using mild versions or leave out the chilies.

Can I substitute the ground beef?

Definitely. Ground turkey, shredded rotisserie chicken, or even plant-based crumbles work well.

What kind of pasta should I use?

Short pasta like rotini, penne, or elbow macaroni holds the sauce best. But crushed tortilla chips also make a great crunchy base.

Can I freeze it after baking?

Yes. Let it cool completely, then wrap and freeze. Reheat from frozen or thaw overnight in the fridge.

What’s the best cheese for this?

Sharp cheddar is classic, but a mix of Monterey Jack and Colby melts beautifully and adds creaminess.

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Want More Casserole Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, a bold, creamy spin on traditional layers.

Or explore the Delicious Beef Bowtie Pasta, a hearty combo of pasta and meat in a cheesy sauce.

Need a cozy vegetarian option? Try the Cheesy Broccoli Rice Casserole.

For classic comfort, don’t skip the Sloppy Joe Casserole or the Amish Country Casserole. Both are easy, satisfying, and family-approved.

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Pin and Tell Me How Yours Turned Out

You can save this to your comfort food boards for later. Just click the Pin button.

If you whip this up, I’d love to hear about your spin. Did you use chips or pasta? Did you go extra cheesy? Drop a comment and let me know!

For daily inspiration and more hearty recipes like this, check out my Pinterest boards at LadyPlate on Pinterest.

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