Mexican White Trash Casserole is the ultimate comfort food, combining bold Tex-Mex flavors with a creamy, cheesy, and crunchy texture. This dish is perfect for a quick and satisfying dinner, a potluck favorite, or even meal prep for the week. Packed with seasoned ground beef, zesty Rotel tomatoes, black beans, and a creamy sauce, all layered between crunchy tortilla chips and gooey melted cheese, this casserole is sure to be a hit.
What sets this recipe apart? It’s incredibly simple to prepare, making it ideal for busy weeknights when you want a hearty meal without spending hours in the kitchen. Plus, the ingredients are flexible, allowing for various customizations to suit different dietary needs and spice preferences. Whether you’re a fan of bold heat, prefer a milder taste, or need a gluten-free alternative, this recipe has something for everyone.
What Is Mexican White Trash Casserole?
Mexican White Trash Casserole is a baked dish that combines the flavors of tacos, nachos, and creamy casseroles into one delicious meal. The name is a playful twist on “trash casserole” recipes, which traditionally use convenient pantry staples to create a budget-friendly yet indulgent dish. 
This casserole features a base of seasoned ground beef, mixed with Rotel tomatoes and black beans for extra flavor and texture. A rich, creamy sauce made with sour cream and condensed soup adds a velvety consistency, while layers of crunchy tortilla chips provide the perfect contrast. Everything is topped with melted cheese and baked to perfection, resulting in a gooey, crispy, and utterly satisfying meal.
The dish is reminiscent of a taco bake or Dorito casserole but has a distinct creamy element that sets it apart. You can serve it on its own, pair it with a simple salad, or add your favorite toppings like jalapeños, salsa, or guacamole for an extra kick.
Why You Should Make Mexican White Trash Casserole
There are countless reasons to try this easy and delicious casserole, but here are some of the top benefits:
- Quick & Convenient – This dish takes only 10 minutes to prep and bakes in under 30 minutes, making it perfect for busy families.
- Affordable & Pantry-Friendly – Most ingredients are likely already in your kitchen, making it a budget-friendly choice.
- Crowd-Pleaser – Whether you’re feeding picky eaters or spice lovers, this dish has something for everyone.
- Customizable – Easily swap ingredients for a healthier version, a vegetarian twist, or a spicier variation.
- Great for Meal Prep – Make it ahead of time and store leftovers for easy meals throughout the week.
- Perfect Comfort Food – Creamy, cheesy, and crunchy all in one dish—what more could you ask for?
Table of Contents
Ingredients Needed For Mexican White Trash Casserole
Classic Version
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 1 packet taco seasoning (or homemade seasoning blend)
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or Colby Jack work well)
- 3 cups crushed tortilla chips (or Doritos for extra flavor)
- 1 tbsp olive oil
- Optional toppings: Chopped cilantro, diced jalapeños, sliced black olives, or a drizzle of hot sauce
Method For Mexican White Trash Casserole
Step-by-Step Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of olive oil to prevent the casserole from sticking.
- Cook the Meat
- In a large skillet, heat 1 tbsp of olive oil over medium heat.
- Add the diced onion and cook for about 3 minutes, or until softened and translucent.
- Add the ground beef to the skillet and cook for 6–8 minutes, breaking it up into small crumbles as it cooks. Stir occasionally to ensure the beef is browned evenly.
- Once browned, drain any excess grease from the pan and return the beef and onion mixture to the skillet.
- Season the Mixture
- Stir in the taco seasoning, Rotel tomatoes, and black beans. Let it all simmer for 3–4 minutes to allow the flavors to meld together and the mixture to thicken slightly.
- Prepare the Sauce
- In a medium bowl, combine the cream of chicken soup and sour cream. Stir until smooth and well-blended.
- Add this creamy mixture to the beef mixture and stir well to combine, ensuring the beef and beans are coated with the creamy sauce.
- Layer the Casserole
- Spread half of the crushed tortilla chips in the bottom of your greased 9×13-inch baking dish.
- Pour half of the beef mixture over the tortilla chips, spreading it evenly.
- Sprinkle half of the shredded cheese over the beef mixture.
- Repeat with the remaining chips, beef mixture, and cheese layers, ensuring everything is evenly distributed.
- Bake the Casserole
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish & Serve
- Let the casserole rest for about 5 minutes to firm up before serving.
- Top with optional garnishes like freshly chopped cilantro, sliced jalapeños, black olives, or a drizzle of hot sauce, if desired.
- Serve hot and enjoy!
Substitutions & Variations
Gluten-Free Version
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 packet gluten-free taco seasoning
- 1 can (10 oz) Rotel tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) gluten-free cream of chicken soup
- ½ cup sour cream
- 2 cups shredded Mexican cheese blend
- 3 cups gluten-free tortilla chips
- 1 tbsp olive oil
Method:
- Follow the same steps as the classic version, ensuring all ingredients are certified gluten-free. The main substitution is the tortilla chips, which should be specifically labeled gluten-free. Also, verify that the cream of chicken soup and taco seasoning are gluten-free.
Chicken Version
Ingredients:
- 2 cups shredded rotisserie chicken (instead of ground beef)
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can (10 oz) Rotel tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) cream of mushroom soup (instead of cream of chicken)
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese
- 3 cups crushed tortilla chips
- 1 tbsp olive oil
Method:
- Use shredded rotisserie chicken instead of ground beef. Simply skip the browning step and mix the shredded chicken with the taco seasoning. Follow the remaining steps exactly as in the classic version, layering the chicken, beans, and sauce mixture as usual. Creamy mushroom soup brings an earthy twist to this variation.
Spicy Version
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 packet spicy taco seasoning
- 1 can (10 oz) spicy Rotel tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 2 cups shredded pepper jack cheese (instead of Mexican cheese blend)
- 3 cups crushed spicy nacho Doritos (instead of plain tortilla chips)
- 1 tbsp olive oil
- Optional: ½ teaspoon cayenne pepper or diced jalapeños for extra heat
Method:
- Follow the same steps as the classic version, incorporating the spicier ingredients. For an extra kick, add cayenne pepper or diced jalapeños directly into the beef mixture. For the crunch, use spicy Doritos instead of regular tortilla chips for a flavor-packed finish.
Tips for Success
- Prevent Sogginess: To avoid soggy chips, try layering the tortilla chips at the bottom of the casserole just before baking. You can also use thicker, sturdier chips (like Doritos) for more crunch.
- Use Room Temperature Ingredients: Allow the sour cream and cream of chicken soup to come to room temperature before mixing to ensure a smoother sauce.
- Make-Ahead Tip: You can prepare the casserole ahead of time by assembling it in advance and refrigerating it for up to 24 hours before baking. This can save you time during busy weeknights.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, or microwave individual portions.
- Serving Ideas: For extra flavor, top with fresh cilantro, diced jalapeños, or a dollop of sour cream just before serving. You can also serve it with a side of guacamole or salsa for added freshness.
Frequently Asked Questions (FAQs)
Q: Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance. Simply cover it tightly with plastic wrap or aluminum foil and refrigerate it until you’re ready to bake.
Q: Can I freeze this casserole?
Yes, this casserole freezes well! To freeze, cover the unbaked casserole tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
Q: Can I use a different type of meat?
Yes, you can swap the ground beef for ground turkey, chicken, or even sausage. Just adjust the seasoning accordingly, especially if using a milder meat.
Q: How can I make this dish spicier?
To add more heat, use spicy taco seasoning, spicy Rotel tomatoes, or add fresh diced jalapeños directly into the casserole. You can also use spicy Doritos or add a pinch of cayenne pepper to the beef mixture for an extra kick.
Mexican White Trash Casserole is an easy-to-make, crowd-pleasing dish that combines the best of comfort food and Tex-Mex flavors. It’s a versatile recipe that can be customized to suit your dietary preferences or spice level. Whether you’re looking for a quick dinner, a make-ahead meal, or something to bring to your next potluck, this casserole is the perfect choice. Give it a try, and don’t forget to share your results or experiment with your own twists on the recipe!
