Mexican White Trash Casserole (Print version)
A cheesy Mexican-inspired casserole with taco beef, beans, creamy Rotel sauce, crushed chips, and a golden melted cheese topping.
# Ingredients:
For the beef filling
01 -
1 1/2 lb (680 g) ground beef
02 -
1 small yellow onion, diced
03 -
2 tablespoons taco seasoning
04 -
1/4 cup (60 ml) water
05 -
1 can (15 oz/425 g) black beans, drained and rinsed
06 -
1 cup (165 g) corn kernels, drained if canned
07 -
1 can (10 oz/283 g) diced tomatoes with green chiles, undrained
For the creamy layers
08 -
1 can (10.5 oz/298 g) condensed cream of chicken soup
09 -
3/4 cup (180 g) sour cream
10 -
1/2 teaspoon garlic powder
11 -
1/4 teaspoon black pepper
12 -
5 cups (140 g) roughly crushed tortilla chips or nacho cheese chips, divided
13 -
1 1/2 cups (170 g) shredded cheddar cheese
14 -
1 cup (115 g) shredded Monterey Jack cheese
For serving
15 -
Sliced green onions, cilantro, diced tomatoes, jalapenos, salsa, or sour cream
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 -
Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking up the meat, until the beef is cooked through. Drain excess fat.
03 -
Stir in taco seasoning and water. Add black beans, corn, and diced tomatoes with green chiles. Simmer for 3-4 minutes until slightly thickened.
04 -
In a bowl, stir together the cream of chicken soup, sour cream, garlic powder, and black pepper until smooth.
05 -
Spread 3 cups of crushed chips in the baking dish. Spoon the beef mixture over the chips, then spread the creamy sauce over the beef. Top with cheddar, Monterey Jack, and the remaining crushed chips.
06 -
Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbling. Rest for 10 minutes, then add fresh toppings and serve.
# Good to know:
01 -
Best served hot after a 10-minute rest.
02 -
Use sturdy chips so the edges stay crisp.
03 -
Cook ground beef to 160°F for food safety.