Name: Mexican White Trash Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 pound ground beef; 1 small onion, chopped; 1 packet taco seasoning mix; 1/2 cup water; 1 (10-ounce) can Rotel (diced tomatoes with green chilies); 1 (10.5-ounce) can cream of chicken soup; 1/2 cup sour cream; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 2 cups shredded cheddar cheese; 2 cups crushed tortilla chips; Chopped green onions or cilantro for garnish (optional)

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If you’re searching for a dinner that brings the crowd running with its savory, cheesy goodness and a dash of Tex-Mex comfort, you absolutely have to try Mexican White Trash Casserole. This easy, family-friendly recipe layers seasoned ground beef, creamy sauce, crunchy tortilla chips, and plenty of melted cheddar for a casserole everyone loves. It’s quick to assemble, completely irresistible, and perfect for busy weeknights or casual gatherings when you want a dish that feels like a fun celebration around your table.

Mexican White Trash Casserole Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Mexican White Trash Casserole are delightfully simple but chosen with purpose. Each one plays a crucial part in delivering bold flavor, creamy texture, and those crave-worthy Tex-Mex layers that make this casserole so memorable.

Ground beef (1 pound): Gives the casserole its hearty base and savory bite.
Chopped onion (1 small): Adds sweetness and balances the richness with a gentle crunch.
Taco seasoning mix (1 packet): Delivers instant Southwestern flair, infusing the beef with zesty spices.
Water (1/2 cup): Helps the seasoning mix blend seamlessly into the beef mixture for even flavor.
Rotel (1 can, 10 ounces): Brings tomatoes and green chilies for tang and a subtle kick.
Cream of chicken soup (1 can, 10.5 ounces): Makes everything velvety smooth and keeps the filling from drying out.
Sour cream (1/2 cup): Offers tanginess and creamy consistency to the sauce.
Shredded cheddar cheese (2 cups): Melts to bubbly, golden perfection and ties the whole dish together.
Crushed tortilla chips (2 cups): The secret to those craveable crunchy layers in every bite.
Garlic powder (1/2 teaspoon): Adds savory depth that packs a punch without overpowering.
Cumin (1/2 teaspoon): Lends a hint of warmth and earthiness, essential in Tex-Mex cooking.
Chopped green onions or cilantro (for garnish, optional): Lifts up the whole dish with a final fresh, herby pop.

How to Make Mexican White Trash Casserole

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This little step ensures you get those beautiful, crisp edges without any sticking and helps remove any pre-dinner anxiety about cleanup!

Step 2: Cook the Beef and Onions

Heat a large skillet over medium and toss in the ground beef and chopped onion. Sauté them together until the beef is browned and the onion turns soft and fragrant, about 6-8 minutes. Be sure to drain any excess grease—no one wants a greasy casserole!

Step 3: Season and Simmer

Sprinkle in your taco seasoning and carefully add the water. Stir to combine, then let it simmer gently for 2 to 3 minutes. This quick simmer lets the spices bloom, infusing that beef with irresistible Tex-Mex flavor.

Step 4: Mix in the Creamy Ingredients

Stir in the can of Rotel, cream of chicken soup, sour cream, garlic powder, and cumin to the skillet. Let everything mingle and bubble for a minute or two until you have a gorgeous, creamy filling that smells absolutely amazing.

Step 5: Layer the Casserole

Spread half the crushed tortilla chips over the bottom of your baking dish. Spoon half of the creamy beef mixture on top, then sprinkle with half of the shredded cheddar cheese. Repeat with another layer of chips, the remaining beef mixture, and finish with the last of the cheese. You’re building those signature layers that make Mexican White Trash Casserole so special.

Step 6: Bake Until Bubbly

Pop the casserole, uncovered, into your preheated oven and bake for about 25–30 minutes, or until everything is hot and bubbly with golden, melting cheese on top. Let it rest for 5 minutes before serving—this makes slicing a breeze!

How to Serve Mexican White Trash Casserole

Garnishes

Top your hot-from-the-oven casserole with chopped green onions or a handful of fresh cilantro. Not only do these garnishes add vibrant color, but they also bring a whisper of garden-fresh flavor that lifts up all that comforting richness. If you’re feeling adventurous, a dollop of extra sour cream or a few sliced jalapeños never hurt!

Side Dishes

This casserole is hearty enough to stand alone, but serving Mexican White Trash Casserole with some simple sides makes it a feast. Try pairing with a crisp salad tossed in lime vinaigrette, sweet corn on the cob, or a batch of charro beans. Fresh fruit with tajin and lime can add a sweet and tangy counterpoint.

Creative Ways to Present

For a crowd, spoon individual portions into colorful bowls for a Tex-Mex bowl night, or top with shredded lettuce and diced tomatoes for a casserole-nacho hybrid. Hosting a potluck? Bake Mexican White Trash Casserole in a disposable pan and garnish it at the last second for snappy presentation and easy cleanup.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican White Trash Casserole keeps beautifully for up to 4 days in the fridge. Simply wrap the baking dish tightly with foil or transfer portions to airtight containers—this helps preserve both the moisture and the flavor.

Freezing

You can freeze the whole assembled, unbaked casserole or individual portions. Tightly wrap the dish or your container in foil and plastic wrap. When you’re ready, thaw overnight in the fridge before baking to keep that signature creamy texture and crispy edges.

Reheating

To reheat, pop your casserole in a 350°F oven (covered with foil) for about 15-20 minutes, or until warmed through. For a quick fix, a minute or two in the microwave works too—just know the chips get a bit softer, but the flavors are still scrumptious!

FAQs

Can I use a different protein instead of ground beef?

Absolutely! Ground turkey or even shredded rotisserie chicken both work beautifully in Mexican White Trash Casserole, letting you make the dish your own without sacrificing heartiness or flavor.

Is there a substitute for Rotel if I can’t find it?

If Rotel isn’t available, use a can of diced tomatoes and add a small can of green chilies, or toss in a chopped fresh jalapeño for extra zip. It keeps the spirit of the original recipe intact.

Can I make this casserole gluten-free?

Definitely! Just use a gluten-free taco seasoning and ensure your cream of chicken soup is gluten-free. Many brands now offer gluten-free versions so you can enjoy Mexican White Trash Casserole worry-free.

How do I keep the tortilla chips from getting soggy?

The chips will soften a bit beneath those creamy layers—a delicious part of the casserole, actually! However, if you love extra crunch, reserve some chips and sprinkle them on top in the last 5 minutes of baking.

What’s the best way to double this recipe for a crowd?

Just use two 9×13 dishes and double every ingredient. The layers and bake time stay the same, making Mexican White Trash Casserole a fantastic, fuss-free option for parties, potlucks, or hungry gatherings.

Final Thoughts

If you’re craving comfort and a little bit of Tex-Mex flair, you’ll truly love making this Mexican White Trash Casserole. It’s a guaranteed hit—super simple, big on flavor, and perfectly satisfying for any meal. Give it a try and see why it earns raves wherever it goes!

Mexican White Trash Casserole Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican White Trash Casserole is a comforting and flavorful Tex-Mex dish that layers seasoned ground beef, creamy sauces, cheese, and crunchy tortilla chips. Perfect for a family dinner or potluck, this easy-to-make casserole is a crowd-pleaser.

Ingredients

Scale

Ground Beef Mixture:

1 pound ground beef
1 small onion, chopped
1 packet taco seasoning mix
1/2 cup water
1 (10-ounce) can Rotel (diced tomatoes with green chilies)
1 (10.5-ounce) can cream of chicken soup
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon cumin

Additional Ingredients:

2 cups shredded cheddar cheese
2 cups crushed tortilla chips
Chopped green onions or cilantro for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the beef: In a skillet, cook ground beef and onion until browned. Drain excess grease.
Season the meat: Stir in taco seasoning and water, then add Rotel, cream of chicken soup, sour cream, garlic powder, and cumin. Heat through.
Layer the casserole: Spread tortilla chips in the baking dish, top with meat mixture and cheese. Repeat layers.
Bake: Bake uncovered for 25–30 minutes until bubbly. Let cool before serving, garnish with green onions or cilantro.