Go Back

Mexican White Trash Casserole

A creamy and satisfying casserole packed with flavor, perfect for a quick weeknight dinner or a potluck gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or chicken) You can swap for turkey or plant-based alternatives.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies Use with juices.
  • 1 cup shredded cheese (cheddar or Mexican blend) Reserve half for topping.
  • 1 cup sour cream
  • 1 cup tortilla chips, crushed Plus extra for topping.
  • 1 packet taco seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, cook the ground beef (or chicken) over medium heat. Season with salt, pepper, and taco seasoning. Cook until no longer pink, then drain excess fat.
  3. In a large bowl, combine the cooked meat, black beans, corn, diced tomatoes (with juices), sour cream, and half of the shredded cheese. Stir until well blended.
  4. Gently fold in the crushed tortilla chips (reserving a handful for topping).
  5. Pour the mixture into a greased 9x13-inch baking dish, smoothing the top with a spatula.
  6. Sprinkle the remaining cheese on top, along with extra crushed tortilla chips.
Cooking
  1. Bake in the oven for about 25-30 minutes, or until bubbly and golden brown.
  2. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious casserole!

Notes

Leftovers can be stored in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze portions in well-sealed containers for up to 3 months. Reheat at 350°F (175°C) or microwave individual servings.