Can I use corn chips instead of tortilla chips?

Absolutely! Corn chips add a nice sweetness that plays well with the spices. Just know they'll soften faster than sturdier tortilla chips—so if you love that crunch, eat it fresh from the oven.

Is this casserole freezer-friendly?

You bet! Assemble it completely (just don't bake it), wrap tightly in foil, and freeze for up to 2 months. When ready, bake straight from frozen—just add 10-15 extra minutes. The texture changes slightly, but the flavor stays amazing.

What if I don't have cream of chicken soup?

Emergency substitution alert! Cream of mushroom or celery soup works in a pinch, but the chicken version gives that special savory note. If you're really stuck, mix 1 cup milk with 2 tbsp flour and 1 chicken bouillon cube—it'll do the trick!

Can I make it vegetarian?

Totally! Swap the beef for plant-based crumbles or lentils, and use cream of mushroom soup instead. You'll still get all that comforting goodness without the meat.

Why do my chips get soggy?

Ah, the eternal casserole question! Make sure to drain your beef well, and don't let the assembled casserole sit before baking. Those chips want to stay crispy as long as possible!

Ultimate 30-Minute Mexican White Trash Casserole with a Crunch

Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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

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

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

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

Find it online: https://mekara.info/mexican-white-trash-casserole-recipe/