I’ll never forget the first time I made what my family affectionately calls “Mexican White Trash Casserole.” It was a chaotic Tuesday, the pantry was nearly bare, and my kids were begging for something “fun” for dinner. I threw together some crushed Doritos, leftover shredded chicken, and a few pantry staples, hoping for the best. When I pulled that bubbling, golden-brown dish from the oven, the smell was incredible—a savory, cheesy, slightly spicy aroma that filled the whole kitchen. The first bite was pure, unapologetic comfort: crunchy, creamy, and utterly delicious. It was an instant hit, and it’s become our go-to for potlucks, busy nights, and anytime we need a guaranteed crowd-pleaser. I’m so excited to share my tried-and-true version with you.
Ingredients
- 1 bag Nacho Doritos, crushed
- 2 cups shredded chicken or ground beef (cooked and seasoned)
- 2 cups shredded cheese (more if desired)
- 1 can (10.75 oz) cream of chicken soup
- 1 can Rotel tomatoes, undrained
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 package taco seasoning
Let’s talk about these ingredients for a second, because a few choices here make all the difference. First, the Doritos: trust me, the bold Nacho Cheese flavor is non-negotiable. It provides the seasoning backbone and that iconic crunch. For the protein, I slightly prefer shredded chicken from a rotisserie chicken—it’s juicier and shreds beautifully—but seasoned ground beef works wonderfully too. Don’t skip the Rotel tomatoes; the kick from the green chilies mixed with the tomatoes cuts through the richness perfectly. And finally, that half packet of taco seasoning? I’ve tried a full packet and found it overpowering. Half is the sweet spot for flavor without being too salty.
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Can opener
- Measuring cups
- Spatula or large spoon
- Aluminum foil
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