Mexican White Trash Casserole Recipe

Introduction

This Mexican White Trash Casserole is the perfect easy weeknight dinner that combines simple ingredients with bold Tex-Mex flavors. It’s a hearty, comforting dish that comes together quickly using pantry staples and ground beef. For another family-friendly casserole option, try this Chicken Fajita Casserole Recipe. Serve with Crispy Oven-Baked Chicken Taquitos for a complete Mexican-inspired meal.

Ingredients

This Mexican White Trash Casserole combines crunchy Doritos, tender chicken, and zesty RoTel tomatoes for a comforting, flavor-packed meal that’s incredibly easy to assemble.

• 11 oz. bag of Cheese Doritos
• 2 cups shredded cooked chicken
• 1 can of cream of chicken soup
• 1 cup sour cream
• 8 oz. shredded cheddar cheese
• 10 oz. can RoTel tomatoes with chilies
• 1/2 envelope of Taco seasoning
• 1/2 cup milk

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Mexican White Trash Casserole is about 20% faster than similar recipes, making it a great choice for busy weeknights.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1 pound of ground beef, 1 packet of taco seasoning, 1 can of cream of mushroom soup, 1 can of Ro-Tel tomatoes, 1 bag of tortilla chips, and 2 cups of shredded cheese. Preheating your oven to 375°F at this stage ensures it’s ready when your casserole assembly is complete.

Step 2 — Brown the Ground Beef

Cook the ground beef in a large skillet over medium-high heat until no pink remains, breaking it into crumbles as it cooks. Drain any excess grease thoroughly to prevent your Mexican White Trash Casserole from becoming oily.

Step 3 — Season the Meat

Add the taco seasoning packet and ¾ cup of water to the cooked beef. Simmer for 5 minutes until the liquid reduces and coats the meat evenly. This step builds the foundational flavor for your casserole.

Step 4 — Combine Wet Ingredients

In a separate bowl, mix the undiluted cream of mushroom soup with the undrained can of Ro-Tel tomatoes. Stir until fully combined to create a creamy, tangy sauce that will bind your Mexican White Trash Casserole together.

Step 5 — Layer the Casserole

Spread half of the tortilla chips in a 9×13 inch baking dish. Top with all of the seasoned beef mixture, then pour the soup and tomato mixture evenly over the meat. Add remaining chips and sprinkle with shredded cheese.

Step 6 — Bake to Perfection

Bake uncovered at 375°F for 20-25 minutes until the cheese is melted and bubbly with golden edges. The casserole should be heated through with the bottom chips maintaining some crunch.

Step 7 — Rest Before Serving

Let the Mexican White Trash Casserole rest for 5-10 minutes after removing from the oven. This allows the layers to set for cleaner serving and prevents burned mouths from the hot filling.

Step 8 — Garnish and Serve

Top with fresh diced onions, sliced jalapeños, or a dollop of sour cream if desired. Serve immediately while the tortilla chips retain their contrasting textures between soft and crisp.

Nutritional Information

Calories	480
Protein	22g
Carbohydrates	38g
Fat	26g
Fiber	5g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean ground turkey — Lighter protein with less saturated fat, still absorbs Mexican spices well.
• Cauliflower rice — Low-carb swap for white rice that adds extra veggies and fiber.
• Black beans — Plant-based protein and fiber alternative to ground meat for a vegetarian twist.
• Nutritional yeast or dairy-free cheese — Provides cheesy flavor without dairy for lactose-sensitive diets.
• Corn tortillas or gluten-free chips — Crunchy topping option that keeps this Mexican White Trash Casserole gluten-free.
• Low-sodium taco seasoning — Controls salt intake while maintaining bold Tex-Mex flavor.
• Greek yogurt instead of sour cream — Creamy topping with more protein and less fat.

Serving Suggestions

• Top with fresh cilantro, diced avocado, and a dollop of sour cream or Mexican crema for a cool contrast to the savory casserole.
• Serve alongside a crisp green salad with a lime vinaigrette or a side of Mexican street corn (elote) for a complete meal.
• Pair with warm flour or corn tortillas, tortilla chips, or crunchy tostadas for scooping up every delicious bite.
• Offer pickled jalapeños, sliced radishes, or a squeeze of fresh lime juice on the side for added brightness and heat.
• Perfect for potlucks, game day gatherings, or busy weeknight dinners where a hearty, crowd-pleasing dish is needed.
• Serve directly from the baking dish for a casual family-style presentation, or plate individually for a more composed look.

This Mexican White Trash Casserole is incredibly versatile—dress it up for a festive occasion or keep it simple for a comforting, no-fuss dinner any night of the week.

Common Mistakes to Avoid

• Mistake: Using watery canned tomatoes. Fix: Drain them thoroughly to prevent a soupy, bland Mexican White Trash Casserole.
• Mistake: Overcooking the ground beef until tough. Fix: Cook just until no longer pink to keep the texture juicy and tender.
• Mistake: Skipping the seasoning layer between tortillas. Fix: Season each layer generously with cumin and chili powder for flavor in every bite.
• Mistake: Using stale or cold tortillas that crack. Fix: Warm tortillas briefly before assembling to make them pliable and easy to layer.
• Mistake: Not letting the casserole rest after baking. Fix: Allow it to set for 10 minutes so slices hold their shape when served.
• Mistake: Overloading with too many fillings. Fix: Keep a balanced ratio of meat, beans, and cheese to avoid a heavy, dense result.
• Mistake: Using pre-shredded cheese that doesn’t melt well. Fix: Shred your own cheese for a creamier, more cohesive melt throughout.
• Mistake: Baking uncovered the entire time. Fix: Cover with foil for the first half of baking to prevent the top from burning before the center is hot.
• Mistake: Forgetting to grease the baking dish. Fix: Lightly coat the dish with oil or cooking spray to ensure easy serving and cleanup.
• Mistake: Rushing the onion and garlic sauté. Fix: Cook them until fragrant and soft to build a deeper flavor base for your casserole.

Storing Tips

• Fridge: Cool your Mexican White Trash Casserole completely, then store in an airtight container for up to 3–4 days.
• Freezer: Wrap tightly or use a freezer-safe container; it will keep for 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Cover and warm in the oven at 350°F until the internal temperature reaches 165°F, or microwave individual portions until steaming hot.

Always use a food thermometer to ensure your Mexican White Trash Casserole is reheated to a safe temperature, and never leave it at room temperature for more than 2 hours.

Conclusion

This Mexican White Trash Casserole is the ultimate comfort food that’s easy to make and packed with flavor. Give it a try and let us know what you think in the comments! For more tasty meals, check out our Baked Burrito Casserole Recipe and Seven Layer Taco Dip Recipe. Don’t forget to subscribe for more quick and delicious recipes!

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FAQs

What is Mexican White Trash Casserole?

Mexican White Trash Casserole is a quick, budget-friendly dish combining ground beef, canned soups, cheese, and tortilla chips. It’s a comforting, easy-to-make meal with Tex-Mex flavors, perfect for busy weeknights.

Can I make this casserole ahead of time?

Yes, you can assemble the Mexican White Trash Casserole ahead and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time since it will be cold from the fridge.

What are some easy variations for this recipe?

You can easily customize your Mexican White Trash Casserole by adding black beans, corn, or diced green chiles. For a spicier kick, mix in some jalapeños or use pepper jack cheese instead of cheddar.