It’s one of those recipes that sounds a little wild until you taste it, and then suddenly, it’s a legend. I first stumbled upon the idea for Mexican White Trash Casserole years ago at a bustling potluck, tucked between a fancy lasagna and a pristine salad. Its unapologetically layered, cheesy, crunchy glory called to me. When I finally made it in my own kitchen, the scent of sizzling beef with taco seasoning mingling with melting cheese and toasting chips was pure, comforting magic. It filled the house with a warmth that promised an easy, crowd-pleasing meal, and it’s been a beloved “cheat day” dinner in my home ever since. It’s the beautiful, delicious collision of pantry staples and weeknight desperation.
Ingredients
- 1 bag (9-10 oz) sturdy tortilla chips, lightly crushed
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 packet (1 oz) taco seasoning
- 1 cup water
- 1 (10.5 oz) can condensed cream of chicken soup (do NOT dilute)
- 1 (10 oz) can Ro-Tel diced tomatoes & green chilies, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese, divided
- Optional toppings: sliced jalapeños, chopped cilantro, diced avocado, extra sour cream
Let’s talk ingredients for a second because choices matter here. Don’t use thin, delicate chips; you need a sturdy restaurant-style chip that can hold up to the moisture without dissolving into mush. For the taco seasoning, I’ve tried making my own blend, but trust me, for this specific, nostalgic flavor, the classic store-bought packet works perfectly and is part of the dish’s charm. And please, do not skip draining the Ro-Tel and corn—that excess liquid is the enemy of a casserole with good texture. That extra minute of draining makes a huge difference between a cohesive bake and a soggy one.(See the next page below to continue…)