Name: Mexican White Trash Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 packet taco seasoning (or homemade blend); 1 (10 oz) can diced tomatoes with green chilies; 1 (14 oz) can cream-style corn; 2 cups shredded cheddar or Mexican cheese blend; 1 bag (about 9–10 oz) corn chips (Fritos, Doritos, etc.), divided; Optional: 1/2 cup sour cream or cream cheese; Optional toppings: sliced green onions, black olives, fresh cilantro, jalapeño slices

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Mexican White Trash Casserole is a bold, satisfying one-dish meal layering seasoned ground beef, cheese, and crunchy chips. It brings together Tex‑Mex flavors in a fun, comfort-food casserole that’s easy to make and perfect for feeding a crowd.

Why You’ll Love This Recipe

I love how this casserole combines bold Taco-seasoned beef with layers of cheese and crisp corn chips, delivering a hearty crunch and rich flavor in every bite. It’s super simple to assemble, makes great leftovers, and always gets devoured fast at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Yellow onion, diced
Garlic, minced
Taco seasoning (store‑bought packet or homemade blend)
Diced tomatoes with green chilies (Rotel-style)
Cream-style corn
Shredded cheddar or Mexican cheese blend
Sour cream or cream cheese (optional, for extra creaminess)
Corn chips (Fritos, Doritos, or similar)
Optional toppings: sliced green onions, black olives, fresh cilantro, jalapeño slices

Directions

Preheat oven. I heat the oven to 375 °F (190 °C) and prepare a 9×13-inch baking dish.
Cook the beef. In a skillet, I brown the ground beef with diced onion and garlic until the meat is cooked and onions are soft; then I drain excess fat.
Add seasoning. I stir in taco seasoning and diced tomatoes with chilies (and cream-style corn or softened cream cheese, if using), mixing thoroughly and letting it simmer for a couple minutes.
Layer in dish. I spread half of the corn chip bag in the bottom of the casserole dish, then spoon the beef mixture evenly over the chips.
Add cheese & chips. I sprinkle shredded cheese over the beef layer, then crumble the remaining chips on top.
Bake. I bake for about 15–20 minutes until the cheese is melted and the top chips are lightly toasted.
Top & serve. After baking, I let it rest for a couple minutes, then garnish with optional toppings like green onions, olives, cilantro, and jalapeños before serving.

Servings and Timing

Servings: Serves about 6–8
Prep time: 10 minutes
Cook time: 10 minutes stovetop + 15–20 minutes baking
Total time: Approximately 35 minutes

Variations

Chicken version: Substitute shredded cooked chicken for beef and add a splash of salsa verde.
Vegetarian option: Use seasoned black beans or a meat substitute in place of ground beef.
Creamy twist: Stir in a cup of sour cream before baking for extra creaminess.
Spicy upgrade: Add chopped jalapeños or a drizzle of hot sauce for more heat.
Cheese blend: Try pepper jack, queso fresco, or a Mexican trifecta cheese mix for added flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350 °F (175 °C) for 10–15 minutes until heated through and cheese is bubbly; alternatively, I microwave individual portions, though casserole is crispier when baked.

FAQs

1. Can I prep this ahead?

Yes—I assemble the casserole, cover it, and refrigerate. When I’m ready, I bake it slightly longer—about 25–30 minutes—to heat it thoroughly.

2. Do the chips get soggy?

The bottom chips will soften from the beef mixture, but the top chips stay crisp. For extra crunch, I add fresh chips just before serving.

3. Is the taco seasoning gluten-free?

Some store-bought mixes contain gluten. I make my own with chili powder, cumin, garlic powder, oregano, salt, and a pinch of cayenne to keep it gluten-free.

4. Can I freeze leftovers?

Yes! I cool the casserole completely, then freeze in meal-size portions. I thaw overnight and reheat in the oven until hot and bubbly.

5. What should I serve this with?

I love it with sides like Spanish rice, guacamole, sour cream, or a fresh salad with lime vinaigrette to balance the richness.

Conclusion

Mexican White Trash Casserole is one of my favorite casual dinners—easy, bold, and crowd-pleasing. The combination of seasoned beef, gooey cheese, and crunchy chips hits all the comfort-food marks. I hope this becomes your go-to recipe for fuss-free gatherings and satisfying weeknight meals!