Oh my gosh, you guys – let me tell you about my absolute favorite weeknight lifesaver, Mexican white trash casserole! It’s the kind of dish that makes you smile and do a little happy dance as soon as it comes out of the oven. I first had this at my cousin’s potluck (you know the one where everyone brings their most reliable, feed-a-crowd dish?), and I’ve been hooked ever since. The name might make you chuckle, but trust me, the flavor is no joke.
What I love most is how this casserole takes all those simple pantry staples – ground beef, tortilla chips, canned soups – and transforms them into something magical. It’s like comfort food alchemy! My kids go crazy for it (even the picky one), and it’s become our go-to for busy school nights, game day gatherings, and those “I forgot it was my turn to bring dinner” emergencies. The best part? You can have it prepped and in the oven in about 15 minutes flat.
There’s something so satisfying about that moment when you pull it from the oven – the cheese is all bubbly, the edges are golden, and the whole kitchen smells like your favorite Tex-Mex joint. It’s the kind of dish that makes everyone gather around the table without being asked twice. And don’t even get me started on the leftovers (if you’re lucky enough to have any)!
Table of Contents
Why You’ll Love This Mexican White Trash Casserole
Oh, where do I even start? This casserole is one of those rare gems that ticks all the boxes. Here’s why it’s been on repeat in my kitchen for years:
- Effortless to make: Seriously, if you can brown beef and stir ingredients together, you’ve got this. No fancy techniques—just dump, layer, and bake!
- Kind to your wallet: Pantry staples and affordable ingredients mean you can feed a crowd without breaking the bank. (Pssst… it tastes way fancier than it costs.)
- Totally customizable: Swap in what you’ve got—ground turkey instead of beef, pepper jack cheese for extra kick, or even toss in some black beans. It’s forgiving like that.
- Kid-approved magic: The cheesy, crunchy, saucy combo? My picky eater devours it. (And let’s be real—I may or may not sneak extra tortilla chips on top for myself.)
Honestly, Mexican white trash casserole is the culinary equivalent of a cozy blanket—simple, satisfying, and always hits the spot.
Ingredients for Mexican White Trash Casserole
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Mexican White Trash Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful casserole that combines simple ingredients for a satisfying meal.
Ingredients
- 1 pound ground beef
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 bag (10 oz) tortilla chips, crushed
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- In a large bowl, mix cream of mushroom soup, cream of chicken soup, sour cream, and diced green chiles.
- Add the cooked ground beef to the soup mixture and stir until combined.
- Layer half of the crushed tortilla chips in the bottom of a greased 9×13-inch baking dish.
- Spread the beef and soup mixture evenly over the chips.
- Sprinkle shredded cheddar cheese on top.
- Top with the remaining crushed tortilla chips.
- Bake for 25-30 minutes or until bubbly and golden brown.
Notes
- Substitute ground turkey for a lighter version.
- Add black beans or corn for extra texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Here’s what you’ll need to make this beauty – and trust me, using the right ingredients makes all the difference! Grab 1 pound lean ground beef (85/15 works best) – it’s just fatty enough to stay juicy without being greasy. You’ll want 1 cup full-fat sour cream (none of that light stuff here – we’re going for maximum creaminess). For that perfect kick, 1 can (4 oz) diced green chiles, drained (squeeze ’em with your hands – it’s messy but worth it).
The soup situation: 1 can each (10.5 oz) cream of mushroom AND cream of chicken soup – yes, both! They create this magical, velvety base. For crunch, a 10 oz bag of restaurant-style tortilla chips, lightly crushed (I just smush the bag in my hands – therapy and prep in one!). And please, please use 2 cups shredded cheddar cheese (block cheese you shred yourself) – those pre-shredded bags have weird anti-caking stuff that changes the texture.
Equipment You’ll Need
Grab your trusty 9×13-inch baking dish (the workhorse of casseroles!), a large skillet for browning that beef, and a mixing bowl big enough to hold all that saucy goodness. Measuring cups help, and if you’re fancy, a colander makes draining grease easier – but hey, I’ve totally used a slotted spoon in a pinch!
How to Make Mexican White Trash Casserole
Alright, let’s get cooking! This is where the magic unfolds-transforming simple ingredients into comforting, golden goodness. I’ve made this casserole probably a hundred times, and I’ve learned all the little tricks to make it perfect every single time. Follow these steps, and you’ll have everyone begging for seconds!
Step 1: Brown the Ground Beef
First things first – fire up that skillet to medium heat and toss in your ground beef. I like to break it up with a wooden spoon as it cooks – you want nice, even crumbles, not big chunks. Here’s my pro tip: don’t stir too much! Let it get a little browned on one side before flipping – that’s where the flavor is. When there’s no more pink (about 5-7 minutes), drain the fat (but leave just a tiny bit for flavor). Season with a good pinch of salt and pepper – nothing fancy needed. And whatever you do, don’t overcook it now – it’s going to bake later!
Step 2: Mix the Sauce
While that beef is browning, grab your biggest mixing bowl. This is where we make that creamy, dreamy sauce that makes this casserole so special. Dump in both cans of soup (no need to dilute them), the sour cream, and those drained green chiles. Now here’s the key – whisk it like you mean it! You want everything completely smooth and combined. If you’re out of sour cream, plain Greek yogurt works in a pinch (but shhh… don’t tell my grandma I said that). The mixture should be thick but pourable – like a really good nacho cheese sauce consistency.
Step 3: Layer the Casserole
Okay, here’s where we build our masterpiece! First, grease that 9×13 dish – I just swipe a little butter around with a paper towel. Now take about half of your crushed tortilla chips and spread them evenly across the bottom – this is your crunchy foundation. Next, pour that glorious beef and sauce mixture over the chips and spread it out gently. Sprinkle on ALL the cheese (yes, the whole 2 cups – we’re not counting calories today). Finally, top with the remaining chips – they’ll get nice and toasty in the oven. Pro tip: leave a few bigger chip pieces on top for extra crunch!
Step 4: Bake to Perfection
Pop that beauty into a 350°F oven (middle rack position is best for even cooking) and let the magic happen. You’ll know it’s ready when the edges are bubbling like crazy and the top is golden brown – about 25-30 minutes. If you’re like me and love extra crispy bits, you can broil it for the last 2 minutes (but watch it like a hawk!). The smell will have your whole family gathered in the kitchen – I promise!
Tips for the Best Mexican White Trash Casserole
After making this casserole more times than I can count, I’ve picked up a few tips that elevate it from good to “oh-my-gosh-can-I-get-the-recipe” amazing:
- Crush the chips just right: You don’t want powder-aim for small, crispy pieces!
- Coarse, uneven pieces give the best texture – some stay crisp while others soften into the saucy layers. I just give the unopened bag a few good whacks with my rolling pin.
- Patience is key: As tempting as it is to dig in right away, let it rest for 5 minutes after baking. This helps the layers set so you get perfect slices instead of a saucy landslide.
- Crispy top secret: For extra crunch, pop it under the broiler for just 1-2 minutes at the end (set a timer – it burns fast!). My kids call this the “cheetah spot” version because of the gorgeous golden-brown patches.
- Grease your dish well: That cheesy edge crispy bit is the best part! A properly greased dish ensures you get every delicious morsel out in one piece.
Variations and Substitutions
Here’s the beautiful thing about this casserole – it’s like a blank canvas for your cravings! Swap out ground turkey for beef if you’re feeling lighter (just add an extra tablespoon of taco seasoning for flavor). Corn chips work great instead of tortilla chips – they get extra crispy! Want more texture? Toss in a drained can of black beans or corn when mixing the sauce.
For my gluten-free friends, just use gluten-free cream soups and chips – it works perfectly! Spice lovers can add jalapeños, while picky eaters might prefer omitting the green chiles altogether. This recipe’s practically begging you to make it your own!
Serving Suggestions
This casserole is a meal all by itself, but I love turning it into a full Tex-Mex feast! Scoop generous portions (makes about 6 servings) onto plates with crisp shredded lettuce and fresh pico de gallo on the side. My family goes wild when I add avocado slices and a dollop of cool sour cream – the contrast with the hot, cheesy casserole is just magical. For game nights, I sometimes set out bowls of chopped tomatoes, sliced black olives, and pickled jalapeños so everyone can customize their plate. And don’t forget the extra tortilla chips for scooping up every last bit!
Storage and Reheating
If by some miracle you have leftovers (hey, it happens!), store them in an airtight container—they’ll stay fresh in the fridge for up to 3 days. When reheating, skip the microwave unless you love soggy chips! Instead, warm portions in a 300°F oven for 10-15 minutes until heated through – this keeps that perfect crispy-chewy texture. My sneaky trick? Crumble a few fresh chips on top before reheating for that just-baked crunch!
Nutritional Information
Now, let’s be real – we don’t make comfort food for the nutrition labels! But because I know some of y’all like to keep track (no judgment!), here’s the scoop: each serving has about 450 calories, with 22g protein from that beef and cheese, 30g carbs mostly from the chips, and 28g fat that makes everything taste so dang good. Remember, these numbers can change based on your exact ingredients – like if you go wild with extra cheese (which I totally support).
Frequently Asked Questions
Can I freeze Mexican white trash casserole?
Absolutely! Just assemble everything except the tortilla chips – freeze the meat/sauce/cheese layers in an airtight container for up to 2 months. When ready to eat, thaw overnight in the fridge, add fresh chips, and bake as usual. The chips would get soggy if frozen, but everything else holds up beautifully!
Is this casserole spicy?
Not at all – unless you want it to be! The green chiles add mild flavor without much heat. For sensitive palates, you can reduce them by half or omit entirely. Spice lovers can amp it up with jalapeños or a dash of cayenne pepper in the sauce. That’s the beauty of this recipe – you control the heat level!
What kind of tortilla chips work best for this recipe?
Go for sturdy restaurant-style chips – they hold up better against the saucy layers without turning to mush. My personal favorite are the slightly thicker “hint of lime” chips – they add amazing zing! Avoid super thin or “baked” varieties that get soggy too fast. And remember – crushing them roughly by hand gives the best texture contrast!
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