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Mexican White Trash Casserole

A layered Tex-Mex casserole with seasoned ground beef, beans, corn, a creamy cheese layer, and a crunchy tortilla chip topping. Cheesy, hearty, and utterly addictive.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 520

Ingredients
  

Main Layers
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 1 pound lean ground beef
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 (15 oz) can black beans rinsed and drained
  • 1 (15 oz) can corn kernels drained
  • 1 (10 oz) can diced tomatoes with green chiles undrained (like Rotel)
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can diced green chiles mild
  • 1 cup sour cream
  • 4 cups shredded cheese divided (Colby Jack, Mexican blend, or cheddar)
  • 1 (10 oz) bag sturdy tortilla chips
  • Salt and black pepper to taste
For Garnish
  • Fresh cilantro chopped
  • Sliced jalapeños
  • Sour cream extra for serving

Equipment

  • 9x13-inch baking dish
  • Large skillet or Dutch oven
  • Mixing bowls
  • Wooden spoon
  • Measuring Cups/Spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet, heat oil over medium-high. Cook onion 4-5 mins until soft. Add beef, break up, and cook until browned (6-8 mins). Drain grease if needed.
  3. Add garlic, cook 1 min. Stir in taco seasoning, cook 1 more min.
  4. Add black beans, corn, diced tomatoes (with juice), tomato sauce, and green chiles. Stir, simmer 5-7 mins. Season with salt & pepper. Remove from heat.
  5. In a bowl, mix sour cream with 1 cup of the shredded cheese.
  6. In the baking dish, layer half the tortilla chips (crush some). Spread sour cream mixture over chips. Pour meat mixture over sour cream layer. Sprinkle 2 cups cheese over meat.
  7. Top with remaining chips, then sprinkle the final 1 cup of cheese evenly over the top.
  8. Bake, uncovered, for 20-25 mins until cheese is melted, bubbly, and edges are golden. Let rest 5-10 mins before serving. Garnish with cilantro and jalapeños.

Notes

Letting the casserole rest before serving is key for clean slices. Use sturdy chips to maintain crunch. Leftovers keep for 3-4 days in the fridge.