Mexican White Trash Casserole

“Mexican White Trash Casserole” is creamy, cheesy, beefy, and wildly crowd-pleasing. Cheap ingredients, big flavor.

---

Mexican White Trash Casserole

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 1 packet taco seasoning (or 2 Tbsp homemade)

• 1 can (15 oz) refried beans

• 1 can (10 oz) Rotel (diced tomatoes & green chiles)

• 1 can (10 oz) cream of mushroom or cream of chicken soup

• 2 cups crushed tortilla chips or corn chips

• 2 cups shredded Mexican-blend cheese (or cheddar + Monterey Jack)

• Salt & pepper (to taste)

Optional Add-Ins (very common)

• 1 cup frozen corn

• 1 small can black olives, sliced

• ½ cup sour cream (extra creamy version)

• Jalapeños for heat

---

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

2. Cook the beef

   • Brown ground beef with onion.

   • Drain excess fat.

   • Stir in taco seasoning.

3. Mix the filling

   • Add refried beans, Rotel (undrained), soup, and sour cream if using.

   • Stir until fully combined.

   • Taste and adjust seasoning.

4. Assemble

   • Spread half the crushed chips in the bottom of the dish.

   • Spoon beef mixture evenly over chips.

   • Sprinkle with cheese.

   • Top with remaining chips and more cheese.

5. Bake

   • Bake uncovered 25–30 minutes until bubbly and golden.

6. Rest

   • Let sit 5–10 minutes before serving.

---

What It’s Like

• Creamy middle

• Crunchy chip layers

• Savory, cheesy, taco-flavored goodness

• Even better the next day

---

How to Serve

• Scoop with tortilla chips

• Top with sour cream, salsa, green onions

• Side of salad if you’re pretending it’s balanced 😅

---

Variations

• Chicken version: use shredded rotisserie chicken

• Spicy: add hot Rotel + cayenne

• Crockpot: dump everything (except chips), cook low 3–4 hrs, add chips & cheese at end

• Keto-ish: swap chips for pork rinds

If you want a super-cheap pantry version, a Tex-Mex deluxe, or a freezer-friendly prep, just say the word 🧀🌮