Mexican White Trash Recipe: A Cheesy, Flavor-Packed Casserole

It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.
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There’s something undeniably comforting about a hearty, cheesy casserole—especially when it’s bursting with Mexican flavors. I first came across this Mexican White Trash Recipe at a family gathering, where it was served straight from the oven, bubbling with gooey cheese and packed with spicy, savory goodness. One bite, and I was hooked! It was the perfect mix of crunchy tortilla chips, seasoned meat, creamy sauce, and melted cheese—a true crowd-pleaser that disappeared in minutes.

If you’re looking for a quick, budget-friendly meal that delivers on taste, this dish is your answer. It’s simple to make, requires minimal effort, and is ideal for weeknights, game days, or potlucks. Plus, it’s incredibly customizable—you can tweak it to fit your taste and dietary preferences.

Cuisine and Course

  • Cuisine: Mexican-American Fusion
  • Course: Main Course

Ingredients for Mexican White Trash Casserole

This Mexican casserole is made with easy-to-find ingredients that create a rich, satisfying dish.

Protein Base

  • 1 lb ground beef (or substitute with ground turkey or shredded chicken)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or use homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp cayenne, ½ tsp salt)

Sauce & Flavoring

  • 1 can (10 oz) Rotel tomatoes with green chilies, undrained
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a deeper flavor)
  • ½ cup sour cream (or plain Greek yogurt for a tangy kick)
  • ½ teaspoon black pepper

Crunchy Layers & Cheese

  • 2 cups crushed tortilla chips (or Doritos for extra flavor)
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or Colby Jack)
  • ½ cup queso dip (optional, for an extra cheesy layer)

Toppings & Garnishes

  • Sliced jalapeños (for spice lovers)
  • Chopped fresh cilantro (adds freshness)
  • Diced avocado (for a creamy contrast)
  • Lime wedges (for a zesty finish)

Ingredient Variations & Substitutes

  • Meat Swap: Use ground turkey, shredded chicken, or black beans for a vegetarian version.
  • Spice Level: Add extra jalapeños, cayenne, or hot sauce for more heat.
  • Cheese Variations: Swap Mexican blend cheese for pepper jack, cotija, or sharp cheddar.
  • Healthier Twist: Use baked tortilla chips and low-fat sour cream for a lighter version.

Instructions to make Mexican White Trash Casserole

Step 1: Prepare the Meat

  1. Heat a large skillet over medium heat.
  2. Add the ground beef and cook until browned, breaking it apart with a spatula.
  3. Drain excess fat, then stir in the chopped onion and garlic. Cook for 2 more minutes.
  4. Sprinkle in the taco seasoning and mix well.

Step 2: Make the Sauce

  1. In a bowl, whisk together Rotel tomatoes, cream of chicken soup, sour cream, and black pepper.
  2. Pour the sauce into the skillet with the seasoned meat, stirring to combine.

Step 3: Assemble the Casserole

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Layer half of the crushed tortilla chips at the bottom.
  4. Pour half of the meat mixture over the chips.
  5. Sprinkle 1 cup of shredded cheese.
  6. Repeat the layers: remaining chips, remaining meat mixture, and another cup of cheese.

Step 4: Bake and Serve

  1. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
  2. Let it rest for 5 minutes before serving.
  3. Garnish with jalapeños, cilantro, diced avocado, and lime wedges.

Nutritional Facts (Per Serving – 1 Cup of Casserole)

  • Calories: 420
  • Protein: 24g
  • Carbohydrates: 30g
  • Fat: 22g
  • Fiber: 4g
  • Sugar: 3g

Note: Nutritional values may vary based on ingredient choices.

Frequently Asked Questions (FAQs)

1. What is Mexican White Trash Casserole?

It’s a fun, easy-to-make Mexican-inspired casserole with layers of ground beef, tortilla chips, cheese, and a creamy sauce. It’s called “white trash” because of its budget-friendly and simple ingredients, but don’t let the name fool you—it’s packed with bold flavors!

2. Can I Make This Ahead of Time?

Yes! Assemble the casserole and refrigerate it overnight. When ready to bake, pop it in the oven at 375°F for 30-35 minutes.

3. What’s the Best Way to Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F for 10-15 minutes or microwave individual portions.

4. Can I Freeze Mexican White Trash Casserole?

Yes! Wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

5. What Can I Serve with This Casserole?

Pair it with Mexican rice, refried beans, a fresh salad, or guacamole for a complete meal.

Image Prompts for MidJourney

  1. A cheesy, golden-brown Mexican White Trash Casserole in a baking dish, garnished with jalapeños and cilantro.
  2. A close-up shot of a spoonful of casserole with melted cheese stretching.
  3. A plate with a serving of Mexican White Trash Casserole, topped with avocado and a lime wedge.
  4. An overhead view of a rustic dinner table with the casserole, chips, and sides like guacamole and salsa.

Final Thoughts

This Mexican White Trash Recipe is the perfect combination of cheesy, crunchy, and creamy flavors. It’s quick to make, endlessly customizable, and guaranteed to be a hit at any gathering. Whether you’re serving it for dinner, a game day snack, or a potluck, this dish will have everyone coming back for seconds!

Try this recipe today and let me know how it turned out! 

Mexican White Trash Recipe: A Cheesy, Flavor-Packed Casserole

Ingredients

Instructions

  1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

  2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

  3. Preheat the oven to 375°F (190°C).

  4. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender.

  5. Add the oregano, basil, salt, and black pepper, and stir to combine.

  6. Add the tomato sauce and cooked beans to the skillet and stir to combine.

  7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese shreds and vegan parmesan cheese on top.

  8. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

  9. Serve hot and enjoy!

Nutrition Facts

Servings 1

Serving Size 1

Amount Per Serving
Calories 386kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%
Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.