Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1 can (15 oz) black beans, drained; 1 can Rotel (diced tomatoes with green chilies); 2 cups shredded cheddar or Mexican blend cheese; 6 cups tortilla chips (preferably thick-cut); 1/4 cup diced tomatoes (for garnish); 2 tablespoons diced jalapeños (for garnish); Fresh chopped cilantro (optional garnish)

There’s something comforting about tossing simple ingredients into a casserole dish and pulling out something that tastes like a fiesta. That’s exactly how I’d describe this Mexican White Trash Casserole. I first made it on a whim for a potluck, and it was scraped clean before I even grabbed a second helping. It’s cheesy, spicy, hearty, and absolutely unapologetic in its deliciousness.

This recipe is for those days when you want flavor without the fuss. A creamy blend of seasoned meat, beans, and cheese, all layered with crunchy tortilla chips and baked to bubbling perfection—it’s the kind of meal that gets people talking and coming back for more. You won’t need fancy techniques or ingredients—just your appetite and a casserole dish.

Why You’ll Love This Mexican White Trash Casserole

It’s the ultimate comfort food with bold Tex-Mex flavors.
No complicated steps, making it perfect for busy weeknights.
Kid-friendly and potluck-approved—everyone will be asking for the recipe.
Highly customizable, so you can tweak it based on what’s in your pantry.
Crowd-pleaser with just the right balance of creamy, spicy, and crunchy.

What Kind of Chips Should I Use?

Tortilla chips are the heart of the crunch in this casserole. I recommend using thick-cut or restaurant-style tortilla chips because they hold up better during baking. Thin chips tend to get soggy and disappear into the layers. You want that golden crispiness poking through the cheese—it’s part of what makes each bite so satisfying.

If you prefer, you can also use crushed tortilla strips or even a layer of Doritos for a more intensely flavored twist. But whatever you choose, make sure they’re fresh and not stale. That satisfying crunch is key to the dish’s texture.

Options for Substitutions

This casserole is super forgiving and invites creativity:

Ground meat: Swap ground beef with ground turkey, chicken, or even plant-based crumbles for a vegetarian version.
Cheese: Use any melty cheese you love—cheddar, Monterey Jack, Pepper Jack, or a Mexican blend. For extra creaminess, mix in a little cream cheese or sour cream.
Beans: Pinto beans, kidney beans, or refried beans can be swapped with black beans, or you can leave them out if you’re not a fan.
Salsa: Try a smoky chipotle salsa, a green tomatillo salsa, or even enchilada sauce for a different flavor base.
Toppings: No tomatoes on hand? Use salsa fresca or a spoonful of guacamole after baking instead. Jalapeños can be fresh, pickled, or swapped with chopped green chilies.

Ingredients for This Mexican White Trash Casserole

Each ingredient in this dish serves a purpose—either to build flavor, create creaminess, or add texture. Here’s what you’ll need and why it matters:

Ground Beef – A hearty base that soaks up all the Tex-Mex seasonings and provides the rich, savory core of the casserole.
Taco Seasoning – Brings all the bold, familiar flavors you expect from Mexican-inspired dishes—smoky, slightly spicy, and fragrant.
Cream of Chicken Soup – Adds a smooth, creamy texture that binds the ingredients together and gives that “comfort food” vibe.
Sour Cream – Balances the richness with tang and adds moisture to every bite.
Black Beans – Offer a bit of earthiness and extra protein. They also add contrast to the creamy elements.
Rotel (Diced Tomatoes with Green Chilies) – Adds brightness, a hint of spice, and a juicy pop of flavor that lifts the heavier components.
Shredded Cheese (Cheddar or Mexican Blend) – Melted throughout and on top, this is the ultimate comfort topping—ooey, gooey, and golden.
Tortilla Chips – Provide that essential crunch and structure. They soak up some of the sauce while keeping just enough bite.
Diced Jalapeños and Fresh Tomatoes (for garnish) – These go on after baking for a burst of color, freshness, and spice.
Chopped Cilantro (optional) – A herby finish that adds brightness and contrast to the richness of the casserole.

Step 1: Brown the Beef

Start by browning your ground beef in a large skillet over medium heat. Break it up with a spatula and cook until it’s no longer pink. Drain any excess grease to keep the casserole from becoming too oily. Stir in the taco seasoning and a splash of water to coat the meat thoroughly, letting it simmer for a couple of minutes so the spices soak in.

Step 2: Mix the Creamy Base

In a large mixing bowl, combine the cream of chicken soup, sour cream, Rotel, and drained black beans. Stir until well mixed. This is your creamy, tangy, slightly spicy binder that brings all the elements together. You can adjust the spice level by using mild or hot Rotel.

Step 3: Combine Meat and Sauce

Add the seasoned beef to the creamy mixture and stir until everything is fully incorporated. This is the main filling, so give it a good mix to make sure every bite will be flavorful and balanced.

Step 4: Layer the Casserole

In a greased 9×13 baking dish, start by layering a generous handful of tortilla chips at the bottom. Then spread half of the meat mixture over the chips, followed by a layer of shredded cheese. Repeat the layers—chips, meat mixture, and cheese—until everything is used up, finishing with a thick layer of cheese on top.

Step 5: Bake It

Place the dish in a preheated oven at 350°F (175°C) and bake uncovered for 25–30 minutes, or until the cheese is fully melted, bubbling, and golden around the edges. Keep an eye on it during the last few minutes so the top gets just a little crisp without burning.

Step 6: Garnish and Serve

Once out of the oven, let it sit for 5–10 minutes. This helps it set up slightly for easier scooping. Before serving, top with diced tomatoes, jalapeños, and fresh cilantro for color and freshness. Serve warm and enjoy that first cheesy, crunchy bite!

How Long to Cook the Mexican White Trash Casserole

The ideal bake time is 25 to 30 minutes at 350°F (175°C). This allows the cheese to melt beautifully, the flavors to meld, and the edges to develop a slight crisp. You’ll know it’s ready when the top is bubbling and golden.

If you’ve made it ahead and are baking it from the fridge, extend the baking time to around 35 to 40 minutes, loosely covering the top with foil for the first 20 minutes to avoid over-browning the cheese. Remove the foil for the last 10–15 minutes to let it crisp up.

Tips for Perfect Mexican White Trash Casserole

Crunch Control: Add some extra tortilla chips right on top just before serving to keep a bit of that crunch alive. Chips baked inside will soften slightly, which is great for texture, but a fresh layer adds contrast.
Cheese Strategy: Mix your cheese types—try a blend of cheddar and Monterey Jack for flavor and stretch. Sprinkle some cheese inside the layers, not just on top, for gooeyness in every bite.
Spice Level: Control the heat with your choice of Rotel, taco seasoning, and jalapeños. Want it mild? Use mild Rotel and skip the jalapeños. Want it fiery? Go for hot Rotel and add extra sliced chilies.
Don’t Overbake: Once the cheese is melted and bubbly, it’s ready. Overbaking can cause the chips to become too soft and the top to dry out.
Let It Rest: After baking, let the casserole sit for about 10 minutes. This makes it easier to slice and serve without everything falling apart.

Watch Out for These Mistakes While Cooking

Even a laid-back dish like Mexican White Trash Casserole can hit a few bumps if you’re not careful. Here’s what to keep an eye on:

Using Thin or Stale Chips: Thin chips disintegrate under the weight of the filling, and stale chips make the texture soggy. Use thick, fresh tortilla chips for the best crunch.
Skipping the Drain: Don’t forget to drain both the beef and the canned beans. Excess moisture will make your casserole watery.
Not Seasoning Enough: The cream soup and sour cream can mellow out the seasoning. Make sure your taco meat is well-flavored so the overall dish doesn’t turn out bland.
Overbaking: It’s tempting to go for that super crispy cheese top, but too much time in the oven dries things out. Keep it to about 30 minutes max.
Layering Everything Too Thick: Spread your layers evenly so the dish bakes uniformly. Giant mounds of meat or cheese in one area will leave other bites tasting flat.

What to Serve With Mexican White Trash Casserole?

Simple Green Salad

A fresh salad with crisp lettuce, tomatoes, cucumbers, and a zesty lime vinaigrette balances the richness of the casserole.

Mexican Street Corn (Elote)

Creamy, cheesy, and spiced just right—this is the ultimate sidekick for any Tex-Mex meal.

Refried Beans or Charro Beans

Hearty and smooth or brothy and spiced—either way, beans bring extra protein and help round out the meal.

Cilantro Lime Rice

Fluffy, citrusy rice with a pop of green color lightens the plate and adds a subtle zing.

Guacamole and Chips

Great for scooping on top of the casserole or snacking while you wait—it adds creaminess and freshness.

Pico de Gallo

Bright and tangy, this fresh tomato salsa can be spooned right over the casserole for a flavor boost.

Pickled Jalapeños

Add a spicy, acidic punch that cuts through the richness of the cheese and cream.

Storage Instructions

Leftovers of Mexican White Trash Casserole are a gift you’ll be thankful for—this dish reheats beautifully and often tastes even better the next day.

Refrigeration: Transfer cooled leftovers to an airtight container or cover the casserole dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm the entire dish in the oven at 325°F (160°C) for 15–20 minutes. To keep the top from drying out, cover loosely with foil.
Freezing: Yes, you can freeze it! Wrap the unbaked or fully cooked casserole tightly with foil, then place it in a freezer-safe bag or container. It keeps well for up to 2 months. Thaw overnight in the fridge before reheating or baking.

Note: The texture of the chips will soften slightly in storage, but the flavors stay bold and satisfying.

Estimated Nutrition

Please note this is an approximate breakdown based on a serving size from an average 9×13-inch casserole cut into 8 portions:

Calories: ~490 per serving
Protein: 21g
Fat: 29g
Carbohydrates: 32g
Fiber: 4g
Sugar: 3g
Sodium: 870mg
Cholesterol: 80mg

To make it lighter, you can use low-fat sour cream, reduced-fat cheese, and lean ground turkey.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole up to a day in advance. Just cover it and store it in the fridge. When you’re ready to bake, let it sit at room temperature for about 20 minutes and then pop it in the oven.

Can I use chicken instead of ground beef?

Yes! Shredded rotisserie chicken or cooked diced chicken works great as a substitute. It pairs well with the creamy and spicy base and is perfect for using up leftovers.

What can I use instead of cream of chicken soup?

You can swap it with cream of mushroom, cream of celery, or make your own quick version with butter, flour, milk, and chicken broth if you prefer homemade.

Will this be too spicy for kids?

If you use mild Rotel and skip the jalapeños, it’s quite kid-friendly. You can always serve spicier toppings on the side for heat lovers.

Can I make it vegetarian?

Definitely. Use plant-based crumbles or extra beans (like pinto or kidney) in place of meat. Make sure your soup base is vegetarian too.

Can I double the recipe?

Yes, just use a larger baking dish or two 9×13 pans. It scales up beautifully for parties or large family dinners.

How do I keep it from getting soggy?

Use thick tortilla chips, drain your ingredients well, and don’t overbake. Adding a fresh layer of chips before serving also restores some crunch.

Can I freeze individual portions?

Yes! Once cooled, slice the casserole into portions and freeze them in individual containers. They’re great for quick lunches or single servings later.

Conclusion

Mexican White Trash Casserole is the kind of recipe that wins hearts with its humble, unpretentious charm. It’s rich, cheesy, just a little spicy, and full of comfort with every bite. Whether you’re feeding a crowd, meal-prepping for the week, or just craving something indulgent and satisfying, this casserole delivers. It’s quick to make, endlessly customizable, and always a hit at the table. So go ahead—gather your ingredients, layer it up, and dig in. You’ll be glad you did.