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
-
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
-
In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.
-
Stir in taco seasoning, cream of chicken soup, cream of mushroom soup, Rotel, corn, and sour cream. Mix well.
-
Layer half the crushed chips in the bottom of the prepared casserole dish.
-
Pour the meat mixture evenly over the chips.
-
Sprinkle 1½ cups of cheese over the top, then add the remaining chips as a final layer.
-
Cover with foil and bake for 25 minutes.
-
Remove foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.
-
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.
