Description
Mexican White Trash Casserole is a hearty and flavorful layered dish featuring seasoned ground beef, corn, black beans, Rotel tomatoes, crispy tortilla chips, and melted cheddar cheese. This easy-to-make casserole combines Tex-Mex flavors in a convenient baked meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 lb Ground Beef
- 1 can Corn (drained)
- 1 can Black Beans (drained and rinsed)
- 1 can Rotel Tomatoes
Seasoning
- 1 package Taco Seasoning
Dairy and Chips
- 2 cups Shredded Cheddar Cheese
- 1 bag Tortilla Chips (crushed)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Cook the beef: In a large skillet over medium heat, cook 1 lb of ground beef until it is browned and no longer pink. Drain excess fat for a leaner dish.
- Add seasonings and vegetables: Stir in 1 package of taco seasoning, 1 can of drained corn, 1 can of drained and rinsed black beans, and 1 can of Rotel tomatoes into the skillet. Cook the mixture together for about 5 minutes to blend flavors.
- Layer the casserole: In a baking dish, create layers by placing half of the crushed tortilla chips at the bottom, followed by the beef mixture, then half of the shredded cheddar cheese. Repeat these layers ending with the remaining cheese on top.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and starting to turn golden.
- Cool and serve: Allow the casserole to cool for a few minutes before serving to let it set slightly for easier portioning. Enjoy your flavorful Mexican White Trash Casserole!
Notes
- For extra spice, add chopped jalapeños or a dash of hot sauce to the beef mixture.
- You can substitute black beans with pinto beans if preferred.
- Use reduced-fat cheddar cheese to lower the fat content.
- Serve with sour cream, guacamole, or salsa for added flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
