Mexican White Trash Casserole
This Mexican White Trash Casserole is a hearty, cheesy dish that blends bold flavors and comforting textures. Perfect for gatherings or a simple family dinner, this casserole is easy to prepare and sure to satisfy everyone at the table.
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.
Notes
You can customize this recipe by adding vegetables like bell peppers or zucchini.
This casserole can be made ahead of time and stored in the refrigerator; just extend cooking time by a few minutes if baking straight from the fridge.
Consider serving with a side of guacamole or salsa for extra flavor.