There’s something comforting about a casserole that’s packed with flavor, ooey-gooey cheese, and a little bit of crunch — and this Mexican White Trash Casserole hits all the right notes. It’s one of those back-pocket recipes that’s perfect for a busy weeknight or a laid-back family gathering.
Ground beef, black beans, corn, and zesty tomatoes with green chilies all get cozy with a creamy blend of sour cream and cream cheese. Add in crunchy tortilla chips and melty cheddar cheese, and you’ve got a dish that feels like a hug in casserole form. Whether you’re feeding a crowd or just craving a satisfying, cheesy bake, this casserole is a no-fuss favorite that’s as easy to make as it is to love.
This recipe is especially great because you can prep it ahead of time, and the leftovers (if you’re lucky enough to have any) taste even better the next day. It’s not fancy — but it sure is delicious!
Why You’ll Love This Recipe
This casserole is the ultimate comfort food with Tex-Mex flair. It comes together with minimal effort but delivers bold flavors and creamy textures.
The layers of crunchy chips and gooey cheese make every bite irresistibly satisfying. It’s also a great way to use up pantry staples and feed a hungry crowd.
Mexican White Trash Casserole Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories per serving: ~450 kcal
Equipment Needed:
- Large skillet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Oven
Ingredients:
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 package (8 ounces) tortilla chips
- 1 teaspoon taco seasoning
- Salt and pepper, to taste
- Chopped green onions, for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat.
- Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, and a pinch of salt and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally.
- In a mixing bowl, blend together the softened cream cheese and sour cream until smooth and creamy.
- Lightly grease a 9×13-inch baking dish. Spread half of the tortilla chips over the bottom.
- Layer half of the beef mixture over the chips, then spread half of the cream cheese mixture on top. Sprinkle with 1 cup of shredded cheddar.
- Repeat the layers with the remaining chips, beef mixture, cream cheese mixture, and top with the rest of the cheddar cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10–15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes, then sprinkle chopped green onions over the top before serving.
Variations to Try:
- Swap ground beef for shredded rotisserie chicken or ground turkey for a leaner twist.
- Add sliced jalapeños or a dash of hot sauce to the beef mixture for extra heat.
- Use a Mexican cheese blend instead of just cheddar for added depth of flavor.
- Try layering in sautéed bell peppers and onions for more veggies and color.
Pro Tips:
- For extra-crispy chips on the bottom, spread them out in a single layer and lightly toast them in the oven for 5 minutes before assembling the casserole.
- Let the cream cheese come fully to room temperature before mixing — it’ll blend more smoothly and save you from lumps.
- This dish freezes surprisingly well: portion leftovers into airtight containers and reheat in the oven or microwave when needed.
- Crumble a few fresh chips on top right before serving for that irresistible crunch!
Mexican White Trash Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 package (8 ounces) tortilla chips
- 1 teaspoon taco seasoning
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat.
- Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, and a pinch of salt and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally.
- In a mixing bowl, blend together the softened cream cheese and sour cream until smooth and creamy.
- Lightly grease a 9×13-inch baking dish. Spread half of the tortilla chips over the bottom.
- Layer half of the beef mixture over the chips, then spread half of the cream cheese mixture on top. Sprinkle with 1 cup of shredded cheddar.
- Repeat the layers with the remaining chips, beef mixture, cream cheese mixture, and top with the rest of the cheddar cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10–15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes, then sprinkle chopped green onions over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
