Why Make This Recipe
Spicy Mexican White Trash Casserole is a fun and hearty dish that brings comfort to your table. It combines the bold flavors of Mexican cuisine with simple ingredients, making it an easy choice for busy weeknights or casual gatherings. This casserole is perfect for feeding a crowd or enjoying leftovers for lunch the next day. It’s flavorful, filling, and sure to please everyone at the table!
How to Make Spicy Mexican White Trash Casserole
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 10 oz bag tortilla chips, crushed
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- Fresh cilantro (for garnish)
Directions:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium heat until browned and soft. Drain any excess grease.
- Stir in the diced tomatoes, both cream soups, corn, black beans, garlic powder, chili powder, cumin, salt, and pepper. Mix until everything is well combined.
- Spread half of the crushed tortilla chips in the bottom of the prepared dish.
- Pour the beef mixture over the chips, spreading it evenly.
- Top with the remaining crushed chips and sprinkle shredded cheese over the casserole.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Remove from the oven, let it cool, then serve with a dollop of sour cream and a sprinkle of cilantro.
How to Serve Spicy Mexican White Trash Casserole
Serve this casserole warm right out of the oven. A dollop of sour cream on top adds creaminess and balances the spice. Garnish with fresh cilantro for a burst of color and flavor. It pairs well with a side of salad or some guacamole for an extra touch.
How to Store Spicy Mexican White Trash Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through. If you want to keep it longer, you can freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Tips to Make Spicy Mexican White Trash Casserole
- For a spicier kick, add more diced green chilies or a diced jalapeño to the beef mixture.
- Use your favorite cheese blend or mix in some pepper jack cheese for extra flavor.
- Substitute the ground beef with ground turkey or chicken for a lighter option.
- For a vegetarian version, omit the meat and use extra beans or lentils.
Variation
You can switch out the black beans for pinto beans or kidney beans. If you want it cheesier, add more cheese or mix in some cream cheese for added creaminess.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare it a day ahead, cover it, and store it in the fridge. Just bake it when you’re ready to serve.
Can I use different types of meat?
Absolutely! Ground turkey, chicken, or even shredded pork work well in this recipe.
What can I serve with this casserole?
It goes great with a side salad, guacamole, or even some Mexican street corn for a complete meal.
Spicy Mexican White Trash Casserole
Ingredients
Main ingredients
- 1 lb ground beef You can substitute with ground turkey or chicken.
- 1 medium onion, diced
- 1 10-ounce can diced tomatoes with green chilies (Rotel), undrained
- 1 10.5-ounce can cream of mushroom soup
- 1 10.5-ounce can cream of chicken soup
- 1 15-ounce can corn, drained
- 1 15-ounce can black beans, drained and rinsed Can be substituted with pinto beans or kidney beans.
- 10 oz tortilla chips, crushed
- 2 cups shredded Mexican cheese blend You can mix in some pepper jack cheese for extra flavor.
- 1 cup sour cream Dollop on top when serving.
- 1 tsp garlic powder
- 1 tsp chili powder Add more for additional heat.
- 1 tsp cumin
- Salt & pepper to taste
- Fresh cilantro (for garnish) Adds flavor and color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium heat until browned and soft. Drain any excess grease.
- Stir in the diced tomatoes, both cream soups, corn, black beans, garlic powder, chili powder, cumin, salt, and pepper. Mix until everything is well combined.
Assembly
- Spread half of the crushed tortilla chips in the bottom of the prepared dish.
- Pour the beef mixture over the chips, spreading it evenly.
- Top with the remaining crushed chips and sprinkle shredded cheese over the casserole.
Cooking
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Remove from the oven, let it cool, then serve with a dollop of sour cream and a sprinkle of cilantro.