Mexican White Trash Casserole

Introduction

Looking for a comforting, cheesy, and flavor-packed dinner that’s easy to throw together on a busy weeknight? Look no further than Mexican White Trash Casserole. Despite its quirky name, this dish is a beloved Southern classic that’s a crowd-pleaser at potlucks, family dinners, and casual get-togethers. It combines familiar Tex-Mex ingredients—like ground beef, corn chips, cheddar cheese, and creamy soups—into a warm, layered bake that hits all the right notes of flavor and texture.

This recipe is a one-dish wonder: crunchy, creamy, cheesy, and meaty all at once. The blend of savory beef, tangy tomatoes with green chilies, sweet corn, and rich cheeses makes every bite satisfying. It’s also a great way to use pantry staples and turn them into something hearty and delicious.

Let’s get into this mouthwatering casserole that’s perfect for feeding a crowd or enjoying leftovers the next day.

Ingredients

• 1 pound ground beef 🥩
• 1 small onion, chopped 🧅
• 1 can cream of mushroom soup (10.5 oz) 🍄
• 1 can cream of chicken soup (10.5 oz) 🍗
• 1 can diced tomatoes with green chilies (10 oz) 🍅
• 1 can corn, drained (15 oz) 🌽
• 1 bag corn chips (14 oz) 🌽
• 2 cups shredded cheddar cheese 🧀

Preparation

Step 1: Brown the Beef and Onion

In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is tender, about 7–10 minutes. Drain any excess grease.

Step 2: Mix the Filling

Reduce the heat to low and stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and drained corn. Mix thoroughly until all the ingredients are well combined and heated through, about 3–5 minutes.

Step 3: Layer the Casserole

Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, start by spreading a layer of corn chips on the bottom. Then spoon half of the beef and soup mixture over the chips. Sprinkle a layer of cheddar cheese (about 1 cup). Repeat the layers: more corn chips, the rest of the beef mixture, and then top with the remaining cheddar cheese.

Step 4: Bake

Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Step 5: Cool and Serve

Remove the casserole from the oven and let it sit for 5–10 minutes before serving. This helps it firm up slightly for easier slicing and serving.

Variations

• Spicy Version: Add sliced jalapeños or use hot Rotel tomatoes for extra heat.
• Chicken Swap: Replace ground beef with shredded or diced cooked chicken for a poultry version.
• Vegetarian Option: Omit the beef and use black beans or pinto beans instead for a meatless meal.
• Add Rice: Stir in cooked rice for a heartier, more filling dish.
• More Veggies: Add bell peppers, zucchini, or black olives to sneak in more vegetables.

Cooking Note

This casserole can be made ahead of time and refrigerated for up to 24 hours before baking. If baking from the fridge, add an extra 10 minutes to your bake time. It also freezes beautifully—just assemble, wrap tightly, and freeze for up to 2 months. Bake directly from frozen at 350°F for 60–70 minutes or until heated through.

Serving Suggestions

This dish is rich and filling on its own, but you can serve it with:

• A crisp green salad for a fresh contrast
• Mexican rice or refried beans on the side
• A dollop of sour cream or guacamole on top
• Chopped fresh cilantro or sliced green onions for garnish
• Lime wedges to brighten the flavors

Tips

• Crush some corn chips for the bottom layer to help absorb extra moisture.
• For ultra-melty cheese, shred your own from a block instead of using pre-shredded.
• Use a glass or ceramic baking dish for even heat distribution.
• Don’t skip the resting time after baking—it makes the casserole easier to slice.
• If you like a crispy top, broil the casserole for 2–3 minutes after baking.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (per serving, serves 8)

Calories: 480

Protein: 23g

Sodium: 890mg

Note: Nutritional values are estimates and can vary based on brands and portion sizes.

FAQs

Can I make this casserole ahead of time?

Yes! You can assemble it a day in advance, cover, and refrigerate until you’re ready to bake. Just add 10 extra minutes to the baking time if it’s chilled.

Can I freeze Mexican White Trash Casserole?

Absolutely. Wrap tightly and freeze unbaked for up to 2 months. Bake directly from frozen at 350°F for about an hour or until hot and bubbly.

Is this casserole spicy?

It has a mild kick from the green chilies. If you prefer more heat, you can add hot sauce, jalapeños, or spicy diced tomatoes.

What can I use instead of corn chips?

Tortilla chips or even crushed Doritos work well as a substitute and add their own unique flavor.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great leaner alternative that still works wonderfully in this casserole.

Conclusion

Mexican White Trash Casserole is the definition of no-fuss comfort food. It’s quick to prepare, incredibly flavorful, and made with ingredients that are likely already in your pantry. Whether you’re feeding a hungry family, cooking for a potluck, or just craving something cheesy and satisfying, this casserole has got your back.

With endless variations and easy prep, it’s no wonder this recipe is a favorite in many homes. Make it once, and you’ll find yourself coming back to it again and again. Dig in and enjoy a hearty taste of Southern-meets-Tex-Mex goodness!

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