Name: Mexican White Trash Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked shredded chicken; 1 (10.5 oz) can cream of chicken soup (or gluten free version); 1 (10.5 oz) can cream of mushroom soup (or gluten free version); 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained); 1 cup sour cream (or dairy free alternative); 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 cups shredded cheddar cheese (or dairy free cheese); 1 bag tortilla chips, lightly crushed; Fresh cilantro, for garnish (optional)

Why You’ll Love This Recipe

I like making this casserole because it’s fuss-free, filling, and always a hit at the dinner table. It’s perfect for busy weeknights when I want something satisfying without a lot of effort. I also enjoy how versatile it is—I can mix and match ingredients based on what I have in my pantry. The layers of meat, sauce, tortillas, and cheese come together for a rich, comforting meal that’s hard to resist.

Ingredients

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

Ground beef
Taco seasoning
Cream of chicken soup
Sour cream
Diced tomatoes with green chiles (such as Rotel)
Whole kernel corn, drained
Flour tortillas or corn tortillas
Shredded cheddar cheese
Shredded Monterey Jack cheese
Olive oil or butter (for greasing the baking dish)

Directions

I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, I cook the ground beef until browned, breaking it apart as it cooks.
I drain excess fat, then stir in taco seasoning and a splash of water, letting it simmer for a couple of minutes.
In a large bowl, I combine cream of chicken soup, sour cream, diced tomatoes with green chiles, and corn.
I layer the bottom of the baking dish with tortillas, tearing them to fit as needed.
I spread half of the beef mixture over the tortillas, followed by half of the creamy tomato mixture, and a generous sprinkle of both cheeses.
I repeat the layers, finishing with cheese on top.
I cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
I let it cool slightly before serving so the layers set.

Servings and timing

This recipe serves 6–8 people and takes about 15 minutes to prepare and 35–40 minutes to bake, so I can have it ready in under an hour.

Variations

I sometimes swap the ground beef for shredded chicken or ground turkey for a lighter version. For extra spice, I use hot diced tomatoes with green chiles or add chopped jalapeños. If I want a creamier texture, I mix in a little cream cheese with the sauce. I’ve also tried adding black beans for extra protein and fiber.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in the oven at 350°F until heated through, or I microwave individual portions. It also freezes well for up to 2 months—when freezing, I wrap the dish tightly and thaw it overnight before reheating.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, I often use corn tortillas for a slightly different texture and flavor.

Can I make this casserole ahead of time?

Yes, I assemble it up to a day in advance, cover it, and refrigerate it until I’m ready to bake.

Can I make it without canned soup?

Absolutely, I sometimes make a homemade cream sauce with butter, flour, broth, and milk instead.

Can I add vegetables?

Yes, I like adding sautéed bell peppers, onions, or zucchini to make it more colorful and nutritious.

How do I keep the casserole from getting soggy?

I make sure to drain the tomatoes and corn well before adding them, and I don’t overdo the sauce layers.

Conclusion

I enjoy making Mexican white trash casserole because it’s flavorful, comforting, and easy to adapt to my taste. The combination of cheesy layers, seasoned meat, and creamy sauce always hits the spot, making it a go-to recipe in my kitchen. It’s the kind of dish I can serve for family dinners, potlucks, or any time I want a crowd-pleasing meal.