Mexican White Trash Casserole Recipe

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This Mexican White Trash Casserole is pure comfort food baked to golden, gooey perfection. Loaded with seasoned ground beef, crushed tortilla chips, sour cream, melty cheese, and a burst of fresh toppings, it’s a Tex-Mex feast that delivers big flavors with minimal effort. The layers come together quickly, and the final result is a bubbling, cheesy casserole that everyone will want seconds of.

It’s the kind of crowd-pleaser you bring to a potluck, make for a game night, or bake on a chilly evening when you just want something cozy and satisfying. Each scoop is full of crunchy, creamy, savory, and spicy notes, all wrapped up in a casserole dish that feeds a hungry family with ease.

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Ingredients for this Mexican White Trash Casserole Recipe

• 1 pound ground beef
• 1 packet taco seasoning
• ¼ cup water
• 1 can (10 oz) Rotel tomatoes, drained
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 bag tortilla chips, lightly crushed
• 1 jalapeño, sliced (optional)
• 1 Roma tomato, diced
• ¼ cup fresh cilantro, chopped

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Step 1: Prepare the Meat Filling

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat. Add the taco seasoning and water, stirring to coat the meat evenly. Let it simmer for 2-3 minutes until thickened.

Step 2: Mix the Base

Reduce the heat and stir in the Rotel tomatoes, corn, and black beans. Mix everything well so the flavors combine evenly. Cook for another 2 minutes just to heat through.

Step 3: Build the Layers

Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a layer of crushed tortilla chips at the bottom. Spoon half of the meat and veggie mixture on top. Add half the sour cream and sprinkle with a generous layer of shredded cheese.

Step 4: Repeat and Finish

Repeat the layers: more chips, the remaining meat mixture, the rest of the sour cream, and the rest of the cheese. Make sure the cheese covers everything for that irresistible golden top.

Step 5: Bake It

Place the casserole in the oven and bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove from the oven and let it sit for a few minutes. Garnish with fresh diced tomato, sliced jalapeño, and chopped cilantro. Serve hot and enjoy!

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Frequently Asked Questions

How spicy is this casserole?

The heat level is moderate thanks to the taco seasoning and Rotel, but you can adjust it. Omit the jalapeños for a milder version or use spicy Rotel for extra kick.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well as a lighter alternative. Just be sure to season it thoroughly for full flavor.

Is this casserole gluten-free?

Yes, as long as you use certified gluten-free tortilla chips and check that your taco seasoning doesn’t contain any gluten fillers.

Can I make this ahead of time?

Yes, assemble the casserole and refrigerate it unbaked for up to 24 hours. Add 5-10 extra minutes to the baking time if cooking straight from the fridge.

What toppings go best with this casserole?

Try sour cream, sliced green onions, avocado, extra jalapeños, or even hot sauce. It’s easy to customize.

Can I double this for a party?

Yes! Double the ingredients and use a larger baking dish or two 9×13 pans. Great for potlucks or game day gatherings.

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