Mexican White Trash Casserole
A quick and easy casserole that combines the flavors of taco night with a creamy and cheesy filling, topped with crunchy tortilla chips.
Ingredients
For the casserole
- 1 lb Ground beef 80/20 for flavor, drained
- 1 packet Taco seasoning Store-bought or homemade
- 8 oz Cream cheese Soften for easy mixing
- 1 cup Sour cream Adds richness
- 10 oz Rotel (diced tomatoes with green chiles) Use mild if sensitive to heat
- 1 cup Corn Canned or frozen
- 15 oz Black beans Optional for extra protein
- 2 cups Shredded cheese Cheddar, Mexican blend, pepper jack, etc.
- 2 cups Crushed tortilla chips Prefer thicker for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9x13 baking dish.
- In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain the excess grease.
- Stir in the taco seasoning and add a small splash of water. Let it simmer for a minute until thickened.
- Lower the heat and add the cream cheese, stirring until melted, then mix in the sour cream.
- Add in Rotel, corn, and optional black beans. Taste and adjust seasoning if needed.
- Spoon the beef mixture into the prepared baking dish. Top with shredded cheese then layer crushed tortilla chips.
- Bake for about 20 to 25 minutes until hot and bubbly, and the chips are lightly toasted.
- Let it sit for 10 minutes before serving for better layering.
Notes
You can make variations including making it spicier with hot Rotel or milder by using extra sour cream. It's also great with different meats or added veggies.