This cheesy Mexican white trash casserole is the kind of comfort food I turn to when I want something hearty, cheesy, and ridiculously easy to throw together. It’s packed with layers of seasoned meat, creamy soups, green chilies, corn, cheese, and crushed chips for that perfect Tex-Mex flavor with a crispy edge. It’s not fancy—but it sure is satisfying.
Why I Love This Recipe
I love how low-effort and high-reward this casserole is. It’s a dump-and-bake kind of dish that’s full of bold flavors and textures. I can make it with pantry staples and customize it with whatever I have on hand. It’s a great recipe for feeding a crowd, using up leftovers, or just giving in to that craving for cheesy, spicy, crunchy goodness.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef or ground turkey
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Onion (chopped)
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Taco seasoning
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Cream of chicken soup
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Cream of mushroom soup
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Diced tomatoes with green chilies (like Rotel)
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Corn (canned or frozen)
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Sour cream
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Crushed tortilla chips or corn chips
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Shredded cheddar cheese
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Optional toppings: green onions, jalapeños, cilantro
directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
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In a large skillet, I cook the ground beef and chopped onion until browned, then drain the excess grease.
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I stir in taco seasoning, cream of chicken soup, cream of mushroom soup, Rotel, corn, and sour cream. I mix everything until well combined.
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In the baking dish, I layer half of the crushed chips, then pour the meat mixture over them.
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I sprinkle shredded cheese on top and then add the remaining chips as a final crunchy layer.
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I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is melted and bubbly.
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I let it sit for a few minutes before serving, then top with green onions or jalapeños if I’m feeling fancy.
Servings and timing
This recipe serves about 6–8 people. It takes 15 minutes to prep and around 35–40 minutes to bake—ready in under an hour.
Variations
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I swap ground beef for shredded chicken or leftover rotisserie chicken.
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For extra heat, I add diced jalapeños or a few dashes of hot sauce to the mix.
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Sometimes I use black beans or pinto beans for added protein and texture.
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I layer in cooked rice or use nacho cheese chips for a fun twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual servings or warm them in the oven at 350°F until heated through. The chips may soften over time, but I still love the flavor. If I want to crisp the top again, I add a fresh sprinkle of chips before reheating in the oven.
FAQs
Why is it called “white trash” casserole?
It’s a tongue-in-cheek name that refers to how simple and “no-frills” the ingredients are—pantry staples, canned soups, and chips. It’s all about comfort, not class.
Can I make this casserole ahead of time?
Yes, I assemble it in advance and refrigerate it, then bake when ready. I just add the top chip layer right before baking to keep it crispy.
What chips work best in this recipe?
I like using crushed tortilla chips or corn chips (like Fritos). They add crunch and soak up just the right amount of flavor.
Can I make it spicier?
Absolutely. I stir in hot sauce, extra green chilies, or use a spicy Rotel variety for more kick.
Is there a way to make this lighter?
Yes, I use ground turkey, reduced-fat cheese, light sour cream, and low-sodium soups for a slightly lighter version.
Conclusion
This cheesy Mexican white trash casserole is one of those down-home, unapologetically comforting dishes I keep in my back pocket. It’s quick, filling, and full of flavor—and the kind of meal that always gets second helpings. Whether I’m feeding the family or just craving something cozy, this casserole delivers every time.
Print
Cheesy Mexican White Trash Casserole
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 6–8 servings
- Category: Casserole, Main Dish
- Method: Baked
- Cuisine: Tex-Mex, American
Description
This Cheesy Mexican White Trash Casserole is a hearty, crowd-pleasing dish loaded with Tex-Mex flavors and pantry staples. Layered with seasoned meat, creamy soups, green chilies, cheese, and crunchy chips, this easy casserole recipe is the ultimate comfort food—quick to make, super satisfying, and perfect for busy weeknights or potlucks.
Ingredients
- 1 lb ground beef or ground turkey
- 1 small onion, chopped
- 1 packet taco seasoning
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can diced tomatoes with green chilies (like Rotel), undrained
- 1 cup corn (canned and drained or frozen)
- ½ cup sour cream
- 3 cups crushed tortilla chips or corn chips (like Fritos), divided
- 2 cups shredded cheddar cheese
- Optional toppings: sliced green onions, diced jalapeños, chopped cilantro
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
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In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.
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Stir in taco seasoning, cream of chicken soup, cream of mushroom soup, Rotel, corn, and sour cream. Mix well.
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Layer half the crushed chips in the bottom of the prepared casserole dish.
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Pour the meat mixture evenly over the chips.
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Sprinkle 1½ cups of cheese over the top, then add the remaining chips as a final layer.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.
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Let cool for a few minutes before serving. Garnish with optional toppings.
Notes
- Substitute ground beef with shredded rotisserie chicken for a quick variation.
- Stir in black beans or pinto beans for extra protein.
- Add hot sauce or jalapeños for more heat.
- Use nacho cheese chips or layer in cooked rice for added texture.
- Store leftovers in the fridge for up to 3 days. Reheat in oven or microwave.
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