Mexican White Trash Casserole

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Bring on the cheesy, beefy, zesty goodness with this Mexican White Trash Casserole. It’s a humble dish with a flavor explosion that instantly earns its place in the comfort food hall of fame. Picture golden tortilla chips layered with seasoned ground beef, melty cheddar, sour cream, and fresh toppings—every bite is a gooey, spicy, savory thrill.

This casserole isn’t trying to be fancy. It knows what it is: bold, satisfying, and perfect for game nights, casual dinners, or a low-effort weekend indulgence. You get a little crunch, a little creaminess, a kick of heat, and loads of cheesy joy in every forkful. Plus, it’s endlessly customizable.

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Ingredients for this Mexican White Trash Casserole

• 1 lb ground beef
• 1 packet taco seasoning (or homemade)
• ½ cup water
• 1 (10 oz) can Rotel (diced tomatoes with green chiles)
• 1 (10 oz) can cream of mushroom soup
• ½ cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 bag (about 10 oz) tortilla chips
• ½ cup diced tomatoes
• ¼ cup sliced green onions
• ¼ cup chopped fresh cilantro
• Jalapeño slices (optional)

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Step 1: Prepare the Meat

Brown the ground beef in a large skillet over medium heat until fully cooked. Drain excess grease, then stir in the taco seasoning and water. Let simmer for about 5 minutes, allowing the flavors to combine.

Step 2: Mix the Filling

Reduce heat and stir in the Rotel, cream of mushroom soup, and sour cream. Mix thoroughly until creamy and heated through. Turn off the heat.

Step 3: Assemble the Layers

Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread half of the tortilla chips across the bottom. Spoon half of the beef mixture over the chips. Sprinkle with a layer of cheddar and Monterey Jack cheese.

Repeat with another layer of chips, the remaining beef mixture, and finish off with the rest of the cheese.

Step 4: Bake It Up

Bake uncovered for 20–25 minutes or until the cheese is fully melted and bubbly. Remove from oven.

Step 5: Garnish and Serve

Top with diced tomatoes, sliced green onions, chopped cilantro, and optional jalapeños. Serve hot and enjoy that irresistible cheesy pull.

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Frequently Asked Questions

What can I substitute for Rotel?

You can use canned diced tomatoes and a dash of green chiles or salsa as an alternative.

Can I make this casserole vegetarian?

Yes, swap the beef with seasoned black beans or a plant-based meat alternative.

Is there a way to make it spicier?

Absolutely! Add hot sauce, extra jalapeños, or use a spicier taco seasoning mix.

Can I prepare this ahead of time?

Yes, assemble the casserole without baking it, then cover and refrigerate for up to 24 hours before baking.

How do I make this gluten-free?

Use gluten-free taco seasoning and check labels on soup and chips to ensure they meet gluten-free standards.

Can I use different cheeses?

Totally! Pepper Jack, mozzarella, or even a Mexican cheese blend works wonderfully here.

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