Mexican White Trash

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and turns them into something crave-worthy. It’s great for potlucks, busy weeknights, or even game days. The mix of textures—crispy chips, melty cheese, and hearty beans—makes every bite satisfying. Plus, I can top it with all my favorite fresh garnishes to add brightness and crunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components

• 1 bag (9 to 10 ounces) tortilla chips, lightly crushed

• 1 pound ground beef or ground turkey

• 1 packet taco seasoning

• 1 cup salsa

• 1 can (15 ounces) refried beans

• 2 cups shredded Mexican cheese blend, divided

Optional Garnishes

• Sour cream

• Guacamole

• Diced tomatoes

• Sliced black olives

• Chopped green onions

• Fresh cilantro, chopped

Directions

1. Prep the Oven and Dish:
I preheat my oven to 375°F (190°C) and coat a 9×13-inch baking dish with nonstick cooking spray.

2. Cook the Meat:
In a large skillet over medium heat, I cook the ground beef or turkey until it’s browned, about 6 to 8 minutes. Then I drain off any excess grease.

3. Add Flavor:
I stir in the taco seasoning and salsa, letting it simmer for a few minutes to thicken slightly and soak up the flavors.

4. Start Layering:
I spread half of the crushed tortilla chips across the bottom of the baking dish.

5. Add Beans and Meat:
Next, I layer the refried beans over the chips, followed by half the seasoned meat mixture.

6. Add Cheese:
I sprinkle 1 cup of shredded cheese over the meat.

7. Repeat Layers:
I top that with the remaining crushed chips and the rest of the meat, then finish it off with the last cup of cheese.

8. Bake:
I bake the casserole uncovered for 20 to 25 minutes, until the cheese is melted and everything is bubbling.

9. Serve:
After letting it cool for about 5 minutes, I top it with sour cream, guacamole, diced tomatoes, and whatever other garnishes I’m craving. Then it’s ready to serve.

Servings and Timing

This recipe yields 8 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• I like using ground turkey when I want a leaner option.

• Spicy salsa or hot taco seasoning gives it an extra kick.

• I sometimes add a can of corn or black beans for more texture and flavor.

• Crumbled queso fresco or jalapeño slices are fun toppings when I want something different.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, I use the microwave for single portions (about 1–2 minutes) or the oven at 350°F for 10–15 minutes. The chips may soften a bit, but the flavor is still fantastic.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it in advance, cover, and refrigerate. When I’m ready to bake, I add a few extra minutes to the cooking time since it’s cold.

Can I use fresh beans instead of canned refried beans?

Absolutely. I mash up cooked pinto beans with a bit of oil and seasoning if I want a fresher alternative.

Will the chips get soggy?

Some softening happens during baking, but lightly crushing the chips and layering properly helps maintain texture.

Is this dish freezer-friendly?

I prefer not to freeze it assembled because the chips can lose texture. But I sometimes freeze the meat mixture separately for a quick prep later.

What can I serve with this casserole?

It’s great on its own, but I sometimes pair it with a simple green salad, Mexican rice, or even a side of fresh fruit.

Conclusion

Mexican White Trash Casserole is one of those dishes I keep coming back to. It’s comforting, flexible, and so easy to throw together. Whether I’m feeding my family or bringing something to a casual get-together, it always disappears fast. The mix of melty cheese, seasoned meat, and crunchy chips wrapped in bold flavor makes this an irresistible go-to meal.