Mexican White Trash Casserole
Cheesy • Creamy • Crunchy • Comfort Food
Yield
Serves 6–8 people
Time
Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes
Ingredients
Main Ingredients
1 large bag (9–10 oz / 250–280 g) tortilla chips, lightly crushed
(don’t pulverize—bite-size pieces are best)
1 lb (450 g) ground beef
1 packet (1 oz / 28 g) taco seasoning
1 can (10.5 oz / 300 g) cream of chicken soup
1 cup (240 g) sour cream
1 can (10 oz / 285 g) Rotel tomatoes with green chilies, well drained
2 cups (200 g) shredded cheddar cheese or Mexican blend cheese
Optional Toppings
½ cup fresh diced tomatoes
Chopped parsley or cilantro
Sliced green onions
Crushed tortilla chips for extra crunch
Instructions
1️⃣ Preheat the Oven
Preheat oven to 350°F (175°C)
Lightly grease a 9×13-inch (23×33 cm) baking dish
2️⃣ Cook the Beef
Heat a large skillet over medium heat
Add ground beef and cook until fully browned, breaking it up as it cooks
Drain excess grease
3️⃣ Season the Beef
Add taco seasoning to the beef
Follow packet directions (usually adding a little water)
Simmer 2–3 minutes until thick and well coated
Remove from heat
4️⃣ Make the Creamy Sauce
In a mixing bowl, combine:
Cream of chicken soup
Sour cream
Drained Rotel tomatoes
Mix until smooth and fully blended.
5️⃣ Assemble the Casserole (Layering)
Layer 1
Spread ½ of the crushed tortilla chips evenly in the baking dish
Layer 2
Add ½ of the seasoned ground beef
Layer 3
Spoon ½ of the creamy sauce over the beef
Layer 4
Sprinkle ½ of the shredded cheese
Repeat all layers with remaining ingredients, finishing with cheese on top.
6️⃣ Bake
Bake uncovered for 25–30 minutes
Casserole should be bubbly around the edges and cheese fully melted
7️⃣ Rest & Garnish
Remove from oven and let rest 5 minutes
Top with diced tomatoes, herbs, or extra chips if desired
Serving Suggestions
Serve warm with:
Simple green salad
Salsa or pico de gallo
Guacamole or sliced avocado
Hot sauce or jalapeños for heat
Variations & Tips
Protein Swaps
Ground chicken or turkey
Cooked shredded chicken
Make It Spicy
Use hot Rotel
Add jalapeños or cayenne
Make It Extra Creamy
Add ½ cup cream cheese (softened) to the sauce
Crunch Tip
Add fresh crushed chips on top right before serving
Storage
Refrigerate leftovers up to 3 days
Reheat in oven or microwave
