Mexican White Trash Casserole
A cheesy, beefy Tex-Mex delight that’s quick to make and perfect for busy nights or potlucks. Comfort food at its finest!
Equipment
- 9x13 Inch Baking Dish
- Large Skillet
- Mixing Bowl
- Spatula
- Cheese Grater
Ingredients
Casserole Base
- 1 pound ground beef
- 1 packet taco seasoning about 1 oz
- 1 can cream of mushroom soup 10.5 oz
- 1 cup sour cream
- 2 cups shredded Mexican cheese
- 1 bag tortilla chips 10-12 oz
Instructions
- Preheat oven to 350°F (175°C).
- Brown the ground beef in a skillet over medium heat until no pink remains, about 7-10 minutes. Drain fat.
- Add taco seasoning and ¼ cup water. Stir and simmer for 2 minutes.
- Mix cream of mushroom soup and sour cream in a bowl until smooth.
- Crush half the tortilla chips and layer in the bottom of a 9x13 inch baking dish.
- Spread half the beef mixture over the chips.
- Pour half the soup mixture over the beef.
- Sprinkle 1 cup of cheese on top.
- Repeat layers with remaining chips, beef, soup, and cheese.
- Bake for 25-30 minutes until bubbly and golden. Let cool for 5 minutes before serving.
Notes
Customize this casserole with your favorite toppings like jalapeños or extra veggies—it’s a forgiving recipe that always turns out delicious!
