Mexican White Trash Casserole

This Mexican White Trash Casserole is a creamy, cheesy, flavor-packed dish that brings together all my favorite Tex-Mex elements in one comforting bake. With seasoned ground beef, corn, green chilies, cheese, and a creamy base layered with crunchy tortilla chips, it’s the kind of dinner that’s as fun to eat as it is easy to make.

Why You’ll Love This Recipe

I love this casserole because it’s fast, filling, and incredibly satisfying. It’s perfect for feeding a crowd or making ahead for a busy weeknight. The flavors are bold and familiar, and the textures — from gooey cheese to crispy chips — make every bite addictive. Plus, it uses pantry-friendly ingredients, so I can throw it together anytime.

ingredients

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

• Ground beef

• Onion, chopped

• Garlic, minced

• Taco seasoning

• Cream of chicken soup

• Sour cream

• Diced green chilies

• Corn (canned or frozen)

• Rotel (diced tomatoes with green chilies), drained

• Shredded cheddar cheese

• Tortilla chips, crushed

• Optional toppings: green onions, jalapeños, chopped cilantro, salsa, or hot sauce

directions

1. I preheat the oven and grease a 9×13-inch casserole dish.

2. In a large skillet, I cook the ground beef with onions until browned, then stir in garlic and taco seasoning.

3. I add cream of chicken soup, sour cream, green chilies, corn, and Rotel. I mix everything together until combined and creamy.

4. I stir in half of the shredded cheese.

5. In the prepared baking dish, I spread a layer of crushed tortilla chips, then pour in the beef mixture and spread it evenly.

6. I top with more crushed chips and sprinkle the rest of the cheese on top.

7. I bake until bubbly and golden — about 25–30 minutes.

8. I let it rest for a few minutes before serving and top with my favorite garnishes.

Servings and timing

This recipe serves about 6–8 people and takes around 40 minutes total — 15 minutes for prep and 25 minutes for baking.

Variations

Sometimes I use ground turkey or shredded chicken instead of beef. I’ve also tried it with black beans or pinto beans for more texture and fiber. When I want extra spice, I add jalapeños or use a spicier version of Rotel. For a more indulgent version, I mix in cream cheese or add a layer of queso between the chips and beef mixture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave. The chips will soften over time, but the flavors deepen and it still tastes amazing. If I want to bring back the crispiness, I reheat it uncovered in the oven.

FAQs

Why is it called “white trash” casserole?

It’s a tongue-in-cheek name often used to describe comfort casseroles made with common pantry staples like canned soup, chips, and cheese. It’s meant to be playful, not offensive — I just think of it as an easy, down-home dinner.

Can I make it ahead of time?

Yes, I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. I wait to add the top layer of chips and cheese until just before it goes in the oven.

What kind of chips should I use?

I like using thick, sturdy tortilla chips or even Doritos for more flavor. I crush them just slightly so they still add some crunch.

Can I freeze this casserole?

I can, but I usually freeze it before baking. I wrap it well, label it, and freeze for up to 2 months. When ready to eat, I thaw overnight and bake as usual.

Is this dish spicy?

It has a mild kick from the green chilies and Rotel, but I can easily tone it down by using mild versions or turn up the heat with extra jalapeños or hot sauce.

Conclusion

Mexican White Trash Casserole is one of those unapologetically comforting dishes I turn to when I want something hearty, cheesy, and guaranteed to please. It’s full of bold flavor, easy to whip up, and always disappears fast. Whether I’m feeding the family or bringing it to a potluck, it’s a crowd-pleasing classic that never goes out of style.