Mexican White Trash Casserole
Ever have one of those days? The kind where you want a big, comforting meal but have zero energy to make it. That’s when this casserole comes to the rescue.
Don’t let the silly name fool you. This dish is a lifesaver on busy nights and a total crowd-pleaser. It’s warm, cheesy, and packed with flavor, using ingredients you probably already have.
We’re talking about a no-fuss, straight-to-the-point dinner that tastes like a hug in a bowl. Let’s get to it.
What You’ll Need
This recipe uses simple pantry staples. No need for a special trip to the store.
- 1 lb ground beef (80/20 is great)
- 1 small onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel tomatoes & green chiles, undrained
- 1 packet (1 oz) taco seasoning
- 1 bag (10 oz) corn tortillas, torn into pieces
- 2 cups shredded Mexican cheese blend
Tools for the Job
You won’t need any fancy gadgets for this one.
- Large skillet
- 9×13 inch baking dish
- Spatula or wooden spoon
- Can opener
- Measuring cups
How to Make It
This comes together so fast. The oven does most of the work.
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned. Drain off any extra grease.
Step 3: Stir in the cream of mushroom soup, cream of chicken soup, undrained Rotel, and taco seasoning. Let it simmer for a couple of minutes.
Step 4: Place a layer of torn tortilla pieces on the bottom of your baking dish.
Step 5: Spoon half of the meat mixture over the tortillas. Sprinkle with half of the shredded cheese.
Step 6: Repeat the layers one more time: the rest of the tortillas, the rest of the meat mixture, and top it all off with the remaining cheese.
Step 7: Bake for 25-30 minutes, or until the cheese is melted and the casserole is bubbly around the edges. Let it rest for 5 minutes before serving.
Pro Tips
I’ve made this dish hundreds of times. Here are a few things I’ve learned.
- Don’t Skip Draining the Fat. After browning the beef, get rid of that extra grease. It keeps the casserole from becoming oily and lets the real flavors shine through.
- Taste the Sauce. Before you start layering, take a small taste of the meat and soup mixture. Need more salt? A dash of hot sauce? Adjust the seasoning now for the perfect result.
- Let it Rest. This is the hardest step! Letting the casserole sit for 5-10 minutes after baking helps it set. Your slices will hold together much better instead of turning into a sloppy (but still tasty) pile.
Substitutions and Variations
This recipe is very forgiving. Feel free to swap things out based on what you have.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Ground Beef | Ground turkey, chicken, or chorizo | Cook until no longer pink. |
| Cream Soup | Use two cans of the same soup | Cream of celery or cheddar cheese soup works too. |
| Corn Tortillas | Crushed Doritos or Fritos | This adds a different crunch and flavor. |
| Mexican Cheese | Shredded cheddar or Monterey Jack | Use whatever cheese you love. |
Make-Ahead Tips
You can easily prep this casserole ahead of time.
Assemble the entire casserole but don’t bake it. Cover the dish tightly with foil or plastic wrap. You can store it in the refrigerator for up to 24 hours before baking.
When you’re ready to eat, just pop it in the oven. You may need to add 10-15 minutes to the baking time since it will be cold.
Pairing and Nutrition
Here are some ideas for serving and dietary swaps.
| Serving Suggestion | Dietary Swap | Efficiency Tip |
|---|---|---|
| A simple green salad | Use gluten-free cream soups and corn tortillas for a GF version | Use pre-shredded cheese to save time |
| Sour cream & salsa | Swap beef for black beans for a vegetarian option | Chop your onion while the skillet heats up |
| Spanish rice | Use low-carb tortillas for a keto-friendly meal | Buy a can of pre-chopped chiles and diced tomatoes |
Estimated Nutritional Info (per serving):
- Calories: ~450
- Protein: ~25g
- Fat: ~28g
- Carbohydrates: ~22g
Leftovers and Storage
If you have any leftovers, they store really well.
Let the casserole cool down completely. Store it in an airtight container in the fridge for up to 4 days.
To reheat, you can microwave individual portions. You can also cover the baking dish with foil and heat it in a 350°F oven until warmed through.
Frequently Asked Questions
Q1. Why is it called Mexican White Trash Casserole?
Ans: It’s an old-school name that points to using simple, affordable pantry ingredients. It’s all about making something delicious without a lot of fuss or fancy stuff.
Q2. Can I freeze this casserole?
Ans: Yes! Assemble it but don’t bake. Cover it tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before baking.
Q3. Is this recipe spicy?
Ans: The Rotel gives it a mild kick. If you want less heat, use a “Mild” can of Rotel. If you want more, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the meat mixture.
Wrapping Up
This casserole proves you don’t need complicated steps to get a delicious dinner on the table. It’s cheesy, comforting, and perfect for a weeknight meal.
Give it a try and see how easy it is. Let me know how it turns out in the comments below
