Mexican White Trash Casserole Recipe

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If you need a comfort food classic with a bold twist, the Mexican White Trash Casserole is the answer. This casserole layers bold Tex-Mex flavors with gooey cheese, hearty seasoned meat, and a crunchy topping of tortilla chips. It brings all the festive spice of a taco night and wraps it into one bubbling, family-style dish that everyone will crave.

Perfect for game nights, potlucks, or an easy weeknight dinner, this dish is a true crowd-pleaser. Its over-the-top name may catch your attention, but the flavor is what keeps everyone coming back. With creamy, cheesy goodness and a bit of spice, it’s comfort food done right—fun, familiar, and totally satisfying.

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What Kind of Tortilla Chips Should I Use?

The best tortilla chips for this casserole are sturdy and thick—something that holds its shape even after baking. Thin chips tend to get soggy quickly, so go for classic-style restaurant tortilla chips or even scoop-style chips if you love texture. You can even use flavored chips like lime or spicy nacho if you want to amplify the flavor profile.

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Ingredients for the Mexican White Trash Casserole

• Ground beef or turkey – This is your main protein. Browned and seasoned, it forms the savory base of the casserole.
• Taco seasoning – Adds instant flavor. You can use a store-bought packet or make your own with cumin, paprika, chili powder, and garlic.
• Sour cream – Blends everything together and provides a creamy contrast to the spices.
• Cream of chicken or mushroom soup – This makes the dish creamy and comforting, binding all the layers together.
• Shredded cheddar cheese – Melts into the casserole for that irresistible gooey finish. You can mix in Monterey Jack or Mexican blend for extra flair.
• Tortilla chips – Adds crunch and texture, especially when sprinkled on top.
• Diced tomatoes or Rotel – Adds tanginess and moisture to the meat mixture.
• Jalapeños (optional) – For those who love a little heat, fresh sliced or pickled jalapeños are a must.
• Cilantro (optional) – A sprinkle of fresh cilantro before serving brightens the dish.

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How To Make the Mexican White Trash Casserole

Step 1: Prep the Oven and Ingredients

Preheat your oven to 350°F (175°C). While it heats up, grease a 9×13-inch baking dish and set it aside. Crush some tortilla chips into bite-sized pieces—you’ll use these in layers and on top.

Step 2: Cook the Meat Base

In a large skillet over medium heat, cook 1 pound of ground beef or turkey until fully browned. Drain any excess grease. Add a packet of taco seasoning and a splash of water (about 1/4 cup), then stir to coat. Let it simmer for 2-3 minutes.

Step 3: Make the Creamy Mixture

In a large mixing bowl, combine 1 can of cream of chicken soup (or mushroom), 1 cup of sour cream, and 1 can of diced tomatoes (or Rotel). Stir in the seasoned meat until everything is well mixed.

Step 4: Layer the Casserole

Spread a layer of crushed tortilla chips on the bottom of your baking dish. Spoon half the meat and creamy mixture over the chips. Sprinkle a generous amount of shredded cheddar cheese. Repeat the layers: chips, meat mixture, and cheese.

Step 5: Bake to Perfection

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is fully melted and bubbly.

Step 6: Garnish and Serve

Top with extra crushed tortilla chips, sliced jalapeños, diced tomatoes, and fresh cilantro if desired. Serve warm straight from the baking dish.

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Serving and Storing This Casserole

This casserole is a one-dish wonder and makes for a hearty dinner on its own. Serve it with a side of guacamole, pico de gallo, or a light salad to balance out the richness. It pairs beautifully with a tangy margarita or a chilled Mexican beer for festive nights.

Storing is simple. Let the casserole cool completely, then cover and refrigerate for up to 4 days. You can reheat individual portions in the microwave or pop the entire dish in the oven at 325°F for about 15 minutes. It also freezes well: wrap tightly in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions

How spicy is this dish?

The base isn’t overly spicy, but using Rotel or jalapeños will add heat. You can adjust the spice level by choosing mild or hot versions of those ingredients.

Can I make this casserole ahead of time?

Yes! You can assemble it up to a day in advance, store it in the fridge, and then bake it just before serving.

What can I substitute for cream of chicken soup?

Cream of mushroom, cream of celery, or a homemade white sauce all work well. Choose what suits your taste or dietary needs.

Can I use chicken instead of beef or turkey?

Definitely. Shredded rotisserie chicken is an easy swap that works beautifully in this casserole.

Do the chips stay crispy?

The chips on top stay the crispiest. Inside, they soften and absorb flavor—like a Tex-Mex lasagna. For extra crunch, add fresh chips on top right before serving.

What toppings go best?

Try diced tomatoes, fresh jalapeños, green onions, cilantro, sliced avocado, or even a drizzle of crema or hot sauce.

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Want More Casserole Ideas with a Mexican Twist?

If you love this Mexican White Trash Casserole, you might also enjoy these other spicy, cheesy, and totally comforting recipes:

• Mexican Cornbread Casserole for a cornbread base packed with seasoned meat and veggies.
• Million Dollar Ravioli Casserole for a creamy, cheesy twist on pasta night.
• Chicken and Stuffing Casserole for another comfort food favorite.
• Cheesy Pizza Tater Tot Casserole to satisfy your inner kid.
• Scalloped Corn Casserole for a sweeter, golden baked bite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever the craving hits.

And when you do make it, tell me how it turned out! Did you spice it up more? Maybe use rotisserie chicken instead of beef? Or add a creamy avocado topping?

Drop your twists and tips in the comments. Let’s swap stories and make this casserole even better together!

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