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!

Irresistible Mexican White Trash Casserole in 30 Minutes

Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
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

Description

A hearty and flavorful casserole that combines simple ingredients for a satisfying meal.

Ingredients

Scale

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

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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