Ultimate 30-Minute Mexican White Trash Casserole with a Crunch

Let me tell you about my not-so-secret weapon for crazy weeknights—Mexican White Trash Casserole. This dish is my go-to when I need something hearty, flavorful, and ready in under an hour (and trust me, my kids cheer every time they smell it baking!). It’s got all the bold Mexican flavors we love—spicy tomatoes, crispy tortilla chips, gooey cheese—but comes together with pantry staples like a can of cream of chicken soup and that bag of chips hanging around your cabinet.

I first had this at my sister’s potluck years ago—one bite and I demanded the recipe. Now it’s in my regular rotation because it’s forgiving (forgot to defrost meat? Just grab ground beef!), customizable (toss in whatever veggies need using up), and always disappears fast. The name might sound quirky, but don’t let that fool you—this casserole delivers big-time comfort with minimal fuss. Perfect for when you want that taco night vibe without all the chopping and assembly.

Here’s why I’m obsessed: that magical crunch from the chips on the bottom layer, the creamy-spicy beef mixture in the middle, and that golden cheese blanket on top. It’s the kind of dish that makes everyone ask for seconds while you secretly grin because it took barely any effort. Let’s get cooking!

Why You’ll Love This Mexican White Trash Casserole

Listen, this casserole isn’t just dinner—it’s your new weeknight superhero. Here’s why it’s about to become your favorite:

• 30 minutes flat: From fridge to table faster than pizza delivery (and way tastier). Brown the beef, stir in the good stuff, layer, bake—done!
• Kid-approved magic: Picky eaters? Mine gobble this up like it’s nacho night. The chips stay crispy underneath, and that cheesy top? Irresistible.
• Customize like crazy: Throw in black beans, swap the meat for turkey, or blast it with jalapeños. It’s basically a flavor playground.
• Pantry saves the day: Canned soup, chips, freezer beef—this recipe laughs at empty fridge emergencies. Cheap, easy, no fancy ingredients.

Seriously, it’s the lazy cook’s dream with a fiesta finish. You’re welcome.

Mexican White Trash Casserole Ingredients

Mexican White Trash Casserole

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A hearty and easy-to-make casserole with Mexican flavors.

• Author: molly
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 small onion, diced
• 1 bag (10 oz) tortilla chips, crushed
• 1 tbsp taco seasoning

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Instructions

1. Preheat oven to 350°F.
2. Brown ground beef with onion in a skillet. Drain excess fat.
3. Stir in taco seasoning, diced tomatoes with green chilies, and cream of chicken soup.
4. Simmer for 5 minutes, then remove from heat.
5. Mix in sour cream and half the shredded cheese.
6. Layer crushed tortilla chips in a greased baking dish.
7. Spread beef mixture over chips.
8. Top with remaining cheese.
9. Bake for 20 minutes or until cheese is bubbly.

Notes

• Add jalapeños for extra heat.
• Substitute ground turkey for a lighter option.
• Leftovers reheat well in the microwave.

Here’s the beautiful part – you probably have most of this stuff already! I love recipes where I don’t need to make a special grocery run. Just gather these simple ingredients (and yes, I’ve got some strong opinions about a few of them):

• 1 lb ground beef (80/20 lean/fat): That little extra fat keeps it juicy – trust me, don’t go too lean here.
• 1 can (10.5 oz) condensed cream of chicken soup: The “secret” ingredient that makes everything creamy and dreamy. No substitutes!
• 1 can (10 oz) diced tomatoes with green chilies: Rotel is my favorite brand – that perfect kick of spice.
• 1 cup shredded cheddar cheese: More is always better in my book, but let’s start here.
• 1/2 cup sour cream: Full-fat, please. This is comfort food, not diet food!
• 1 small onion, finely diced: About the size of a baseball. White or yellow both work.
• 1 bag (10 oz) tortilla chips: Go for sturdy ones – my kids love the “scoops” kind for extra crunch!
• 1 tbsp taco seasoning: Homemade or packet – I won’t judge. Just don’t skip it!

See? Nothing fancy, just good, honest ingredients that transform into something magical. Now let’s get cooking!

How to Make Mexican White Trash Casserole

Okay, let’s get to the fun part – turning these simple ingredients into the most comforting casserole you’ll ever make. I promise it’s easier than tying your shoes (and way more rewarding)! Here’s how I do it, step by step:

Step 1: Brown the Beef and Onions

First things first – crank that oven to 350°F. While it’s heating up, grab your favorite skillet (I use my trusty cast iron) and get the beef going. Toss in the diced onion with your ground beef – they’ll cook together beautifully. Break up that meat real good with your spatula – you want nice little crumbles, not big chunks. Cook it over medium heat until there’s zero pink left (about 5-7 minutes should do it).

Now here’s my golden rule: drain that fat. I know, I know—fat adds flavor, but too much of it will leave our casserole greasy. Just tilt the skillet and spoon out the excess, or pour it through a colander if you’re fancy. Your waistline (and your casserole) will thank you!

Step 2: Mix the Sauce

Back in the skillet with your beef goes the magic combo: that can of tomatoes with chilies (don’t drain it!), the cream of chicken soup (yes, the whole can – trust me), and your taco seasoning. Give it a good stir – you want everything evenly mixed and looking like a creamy, dreamy taco party. Let it simmer for about 5 minutes – just enough time for the flavors to get to know each other.

Now take it off the heat and stir in the sour cream. This is where it gets extra luxurious! The sour cream cools things down just enough so your cheese won’t separate later. (Learned that one the hard way!)

Step 3: Layer and Bake

Time for assembly! Grab your baking dish (9×13 works great) and spread out half of your crushed tortilla chips in an even layer – this is your crispy foundation. Pour all that amazing beef mixture right on top, spreading it gently to cover every inch. Now the best part – sprinkle that glorious cheese over everything like you’re frosting a cake!

Pop it in the oven for 20 minutes – you’ll know it’s done when the cheese is all bubbly and starting to get those golden brown spots. (Resist the urge to open the oven door too much – we want all that heat to work its magic!) Let it cool for about 5 minutes before serving – I promise the wait is worth it.

And there you have it – the easiest, cheesiest, most satisfying casserole that’ll have everyone begging for seconds. Now go forth and conquer dinner!

Tips for the Best Mexican White Trash Casserole

Listen, I’ve made this casserole more times than I can count—here are my battle-tested tricks to make it absolutely foolproof:

• Chip control: Crush chips just enough so they layer evenly, but leave some big pieces—that contrast of crispy and soft is everything.
• Patience pays off: Let it rest 5 minutes after baking. I know it’s hard, but this keeps the layers from becoming a molten lava mess.
• Brown that beef: Get some real color on your meat—it adds depth to the whole dish. Pale beef = bland casserole.
• Cheese insurance: Feeling extra? Add a handful of cheese between the chips and beef layer for bonus gooey pockets.

Follow these, and you’ll be the casserole champion of your household—just saying!

Mexican White Trash Casserole Variations

This is where the fun starts—think of this casserole as a blank canvas for whatever you’re craving! My family loves testing these twists:

• Meat swap: Ground turkey or chicken works great if you’re feeling lighter (just add an extra tablespoon of oil when browning).
• Bean boost: Stir in a drained can of black beans with the beef mixture for added protein and hearty texture!
• Spice it up: Top with pickled jalapeños before baking, or mix a diced chipotle pepper into the sauce for smoky heat.
• Breakfast twist: Swap the beef for breakfast sausage and toss in some scrambled eggs—trust me, it’s next-level.

The best part? No matter how you tweak it, it’s still that same comforting, cheesy goodness we all love.

Serving Suggestions for Mexican White Trash Casserole

This casserole is a meal by itself, but here’s how I like to jazz it up for a full fiesta: a crisp green salad with lime vinaigrette cuts through the richness perfectly. For the ultimate experience, add dollops of cool guacamole and a squeeze of fresh lime right before serving—it brightens everything up! And don’t forget the hot sauce for those who like it extra spicy (that’s me!).

Storing and Reheating Mexican White Trash Casserole

Here’s the beautiful thing about this casserole—it actually tastes better the next day! Let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days. To reheat, microwave individual portions covered for 1-2 minutes until piping hot (stir halfway for even warmth). The chips won’t stay crispy, but the flavors? Still amazing!

Mexican White Trash Casserole FAQs

I get asked these questions all the time—here’s everything you need to know about making this casserole work for you:

Nutritional Information

Just so you know what you’re diving into (not that it’s stopped me from thirds!): A serving has about 450 calories, 22g protein, and all that cheesy goodness. But hey—these numbers can swing based on your ingredients (like full-fat vs light sour cream). My advice? Savor every bite—leave the math for tomorrow!

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