Mexican White Trash Casserole Recipe
Looking for a cheesy, cozy, no-fuss dinner that feeds a crowd and disappears fast? This Mexican White Trash Casserole is your answer.
Loaded with beef, two creamy soups, diced tomatoes with green chilies, sweet corn, crunchy corn chips, and plenty of melty cheddar, it’s the ultimate Tex-Mex comfort food baked into one dish.
Why You’ll Love This Recipe
Quick & Easy: Uses pantry staples and minimal prep for a dinner that’s ready in under an hour.
Ultimate Comfort Food: Creamy, cheesy, and crunchy in every bite.
Crowd-Pleaser: Perfect for casual dinners, game day, or potlucks.
Customizable: Easy to adjust to your heat level, ingredients, or even make vegetarian.
One-Dish Wonder: Fewer dishes = happy cleanup time!
Key Ingredients Highlights
Ground Beef: Provides hearty, savory flavor and pairs perfectly with the creamy filling.
Cream of Mushroom + Cream of Chicken Soups: Create a rich, velvety base.
Diced Tomatoes with Green Chilies: Add tang, spice, and Tex-Mex flavor.
Corn Chips: The crunchy bottom and top layers bring texture and salty crunch.
Shredded Cheddar Cheese: Melts into gooey perfection over every layer.
Mexican White Trash Casserole
Cheesy, creamy, and full of bold Tex-Mex flavor, this comforting casserole is loaded with ground beef, sweet corn, diced tomatoes with green chilies, and crunchy corn chips — all baked under a melty cheddar cheese topping.
A quick and satisfying meal for any night of the week!
Ingredients
1 pound ground beef
1 small onion, chopped
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can corn, drained
1 (14 oz) bag corn chips
2 cups shredded cheddar cheese
Instructions
Step 1: Cook the Beef and Onion
In a large skillet over medium-high heat, combine the ground beef and chopped onion.
Cook until the beef is fully browned and the onion is soft, about 7–10 minutes. Drain off any excess grease.
Step 2: Combine the Filling
Reduce the heat to low. Stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and drained corn.
Mix until everything is evenly combined and heated through, about 3–5 minutes.
Step 3: Layer the Casserole
Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, start by layering corn chips on the bottom.
Spread half of the beef mixture over the chips, then sprinkle 1 cup of shredded cheddar cheese on top.
Repeat with another layer of corn chips, the remaining beef mixture, and top it off with the rest of the cheese.
Step 4: Bake
Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the cheese is fully melted, bubbling, and slightly golden.
Step 5: Cool and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before serving.
This helps it set for easier slicing and serving.
Recipe Notes
Use a Large Skillet: Make sure your skillet is big enough to hold the beef, onion, and all the soup-based filling. A crowded pan can make it harder to mix evenly.
Drain the Ground Beef Well: After browning the beef and onion, drain off the grease thoroughly to prevent the casserole from becoming oily.
Mix Filling While Warm: Stirring in the soups, tomatoes, and corn while the pan is still warm helps everything blend smoothly and cuts down on baking time.
Freshly Shred Your Cheese: Pre-shredded cheese works fine, but shredding from a block gives you smoother, creamier melting without added starches or fillers.
Layer Chips Just Before Baking: To keep them crispy, don’t layer the corn chips too early. Assemble and bake immediately for the best texture.
Let It Rest Before Serving: Give the casserole 5–10 minutes after baking to cool and set up. This makes it easier to cut and keeps it from falling apart on the plate.
Use a Sturdy Spatula: Since the casserole is layered with chips and melted cheese, a wide, flat spatula helps serve it neatly.
Customize Heat Level: If you like it spicier, choose “hot” diced tomatoes with green chilies or stir in a bit of hot sauce or diced jalapeños to the filling.
Nutrition Information
(Estimated per serving – based on 8 servings)
Calories: 470 | Protein: 22g | Fat: 30g | Carbohydrates: 28g | Fiber: 3g | Sodium: 950mg
Kitchen Equipment Needed
Large skillet
Wooden spoon or spatula
9×13-inch baking dish
Mixing spoon
Measuring cups & spoons
Oven
Recipe Swaps & Variations
Ground Turkey or Chicken: Swap for a leaner option.
Cream of Jalapeño Soup: For an extra spicy kick.
Veggie Boost: Add black beans, bell peppers, or zucchini to the filling.
Topping Ideas: Garnish with sour cream, diced green onions, fresh cilantro, or a drizzle of hot sauce.
Make it Meatless: Use plant-based crumbles or extra veggies in place of beef.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individual portions and freeze for up to 2 months.
To Reheat: Warm in the microwave or in the oven at 350°F until hot and bubbly.
Food & Drink Pairings
Side Dishes: Mexican rice, refried beans, avocado salad, or a crisp green salad.
Drinks: Pairs well with cold beer, margaritas, iced tea, or a citrusy soda.
Dessert: Finish with churros, tres leches cake, or a scoop of cinnamon ice cream.
Frequently Asked Questions:
Can I use all cream of mushroom or all cream of chicken soup?
Yes — feel free to use two cans of either if that’s what you have on hand.
Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
Is this casserole spicy?
It has mild heat from the diced tomatoes with green chilies. To make it spicier, use the hot version or add hot sauce or jalapeños.
Can I use a different cheese?
Absolutely. Try Monterey Jack, pepper jack, or a Mexican blend.
Can I double this recipe?
Yes — just use two 9×13 pans or a large roasting pan, and increase the baking time slightly.
Can I use all cream of mushroom or all cream of chicken soup?
Yes — feel free to use two cans of either if that’s what you have on hand.
Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
Is this casserole spicy?
It has mild heat from the diced tomatoes with green chilies. To make it spicier, use the hot version or add hot sauce or jalapeños.
Can I use a different cheese?
Absolutely. Try Monterey Jack, pepper jack, or a Mexican blend.
Can I double this recipe?
Yes — just use two 9×13 pans or a large roasting pan, and increase the baking time slightly.