Mexican White Trash Casserole Recipe
Mexican White Trash Casserole: a creamy, cheesy Dorito taco bake with seasoned beef, Rotel, and melty cheese. Easy weeknight dinner, 30-minute, freezer-ready.
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Servings: 8 servings
Equipment
- Large skillet
- 9x13-inch baking dish
Ingredients
Ingredients
- 1 lb lean ground beef
- 1 small yellow onion, diced
- 1 oz taco seasoning packet
- 1 can (10 oz) diced tomatoes with green chiles undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 0.5 cup sour cream
- 2 cups shredded Mexican blend cheese, divided
- 10 oz bag nacho cheese flavored tortilla chips, lightly crushed
Instructions
- Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Cook the ground beef and diced onion in a large skillet over medium-high heat, breaking up the meat as it browns, 6–8 minutes. Drain off any excess grease.
- Stir in the taco seasoning, diced tomatoes with green chiles (with their juices), black beans, corn, condensed soup, and sour cream. Bring to a gentle simmer and cook 2–3 minutes, stirring, until evenly combined. Off the heat, mix in 1 cup of the shredded cheese.
- Spread the crushed tortilla chips over the bottom of the prepared baking dish. Spoon the beef mixture evenly over the chips and sprinkle with the remaining 1 cup cheese.
- Bake until the casserole is bubbling around the edges and the cheese is melted, 20–25 minutes. Let rest 5–10 minutes before serving so it sets slightly.
Notes
For extra kick, add a pinch of crushed red pepper or a diced jalapeño with the onion. Swap cream of mushroom with cream of chicken if preferred. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat covered at 350°F until warmed through.
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