Mexican Whitе Trash Cаsserole is one of those meals you make when you’rе hungry and don’t want to spend all night cooking . It’s comfy, cheesy , and even picky eaters seem to like it . Plus you only need stuff from your pantry and a little meat or beans.
The name sounds funky , but it came from people using whatever they had on hand—tortilla chips, beans, cheese, and maybe some meat . Folks threw it together on busy nights or at potlucks . Now it’s a classic for family dinners or casual get-togethers that feels like a big hug on a plate .
What is Mexican White Trash Casserole ?
It’s basically layers of seasoned ground meat (or beans), creamy stuff , and crunchy tortilla bits . You build it in a dish, top it with cheese , then bake until it’s bubbly and golden . The mix of soft, creamy, crunchy textures and bold spices makes it a winner every time .
Key Ingredients
- Ground Beef or Turkey : gives protein and flavor .
- Taco Seasoning : for that Mexican kick .
- Beans : black or pinto, rinsed and drained .
- Sour Cream or Cream Cheese : makes it smooth and rich .
- Tortilla Chips or Tortillas : for a crispy or chewy base .
- Shredded Cheese : cheddar, Monterey Jack or a mix—lots of it .
Why Make It ?
It’s super easy , and you can feed a bunch of people without much fuss . Beginners and experts both can handle it . You can swap things if you’rе out of one ingredient—use lentils instead of beef , or try vegan cheese . Leftovers even taste better next day .
How to Make Mexican White Trash Casserole
Ingredients :
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained
- 1 can corn, drained
- 1 cup sour cream or cream cheese
- 1½ cups shredded cheese
- 3 cups tortilla chips or 6 tortillas
- Optional: jalapeños, cilantro, avocado
Directions :
- Preheat oven to 350°F (175°C) .
- Brown meat in a skillet over medium heat , drain fat .
- Stir in seasoning, beans, corn , and cream cheese until mixed well .
- Layer half the chips or tortillas in a baking dish .
- Spread half the meat mix over them , then sprinkle half the cheese .
- Do another layer with the rest of chips , meat , and cheese .
- Bake 25–30 minutes until cheese melts and bubbles .
- Let it rest a few minutes before serving . Top with jalapeños or avocado if you like .
Tips for a Better Casserole
You can make it a day ahead : assemble and cover, then bake later—add 5 extra minutes if it’s cold . Try mixing in chopped peppers or olives for color and taste . If you want more crunch, sprinkle extra chips on top halfway through baking .
Variations
- Vegetarian : use lentils or soy crumbles instead of meat .
- Spicy : toss in sliced jalapeños or a dash of hot sauce .
- Southwest Style : add bell peppers, corn salsa , and cilantro .
Serving Suggestions
Serve with a salad or rice to balance the cheesy richness . Cornbread is awesome for sopping up the sauce . A squeeze of lime or some fresh cilantro on top brightens the whole dish .
Storage & Reheating
Store leftovers in an airtight container in the fridge for 3–4 days . For longer, freeze it . Reheat in the oven at 350°F covered with foil until warmed through . Microwave works too, but cheese can get rubbery if you overdo it .
FAQ
Where did the name come from ?
It’s from folks using “trash” ingredients they had—simple, cheap stuff that became tasty together .
Can I make it gluten-free ?
Sure ! Just use gluten-free taco seasoning and corn tortillas .
What if I don’t like beans ?
Skip ’em or replace with extra meat, rice , or veggies—whatever you prefer .
Conclusion
Mexican White Trash Cаsserole is a quick, flexible meal that everyone can tweak to their taste . It’s perfect for busy nights, parties, or meal prep . Give it a try and see why it’s a family fave .
Call to Action
Tell us how you made yours! Drop your favorite twist in the comments below and share a pic if you’rе feeling proud of your creation .
Mexican White Trash Casserole
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 skillet
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 1 pound ground beef
- 1 can black beans 15 ounces, drained and rinsed.
- 1 can corn 15 ounces, drained.
- 1 can diced tomatoes with green chilies 10 ounces.
- 1 packet taco seasoning
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup crushed tortilla chips Plus extra for topping.
- 1 jalapeño diced Optional.
- salt and pepper To taste.
- fresh cilantro Chopped, for garnish (optional).
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat.
- Stir in the taco seasoning, diced tomatoes, black beans, corn, and jalapeño (if using). Cook for about 3-5 minutes until heated through.
- In a large mixing bowl, combine the sour cream, 1 cup of shredded cheddar cheese, and crushed tortilla chips. Mix well.
- Add the beef mixture to the bowl and combine everything thoroughly. Season with salt and pepper to your taste.
- Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese on top, followed by extra crushed tortilla chips for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving. Garnish with chopped cilantro if desired.
