Mexican White Trash Casserole Recipe

### Instructions for Making Mexican White Trash Casserole

#### 1. **Prepare the Meat and Seasoning**
Start by preheating your oven to **350°F (175°C)**. In a large skillet, cook the **ground beef** (or your choice of meat) over medium heat until browned, breaking it up into small pieces with a spoon as it cooks. Drain any excess fat if necessary.

Once the meat is browned, add the **taco seasoning** (or homemade seasoning) and **Rotel diced tomatoes** (or salsa). Stir to combine and cook for another 2–3 minutes to allow the flavors to meld together.

#### 2. **Make the Creamy Mixture**
In a separate bowl, combine the **cream cheese**, **sour cream**, and **cream of chicken soup**. Mix well until the cream cheese is fully incorporated and the mixture is smooth. You can microwave the cream cheese for a few seconds to soften it and make mixing easier.

#### 3. **Assemble the Casserole**
In a 9×13-inch baking dish, layer the casserole. Start by spreading half of the crushed **tortilla chips** in the bottom of the dish. Then, evenly distribute half of the cooked meat mixture over the chips. Spread half of the creamy soup mixture over the meat, followed by half of the shredded **cheddar cheese**.

Repeat the layers with the remaining tortilla chips, meat mixture, creamy soup mixture, and cheese. Top with the remaining cheese, ensuring it’s evenly spread over the top.

#### 4. **Bake the Casserole**
Cover the casserole with aluminum foil and bake in the preheated oven for **20 minutes**. After 20 minutes, remove the foil and bake for an additional **10-15 minutes**, or until the casserole is bubbly and the cheese is golden and melted.

#### 5. **Garnish and Serve**
Once the casserole is baked to perfection, remove it from the oven and let it cool for a few minutes before serving. Garnish with your favorite toppings, such as sliced **jalapeños**, **fresh cilantro**, **diced tomatoes**, **green onions**, or **avocado**.

Serve this casserole hot with a side of fresh salad or your favorite salsa. It’s perfect for feeding a crowd, and the leftovers will taste even better the next day!

### Tips for the Best Mexican White Trash Casserole

– **Customize the Spice Level**: Adjust the heat level to your liking by choosing a mild or spicy salsa, or by adding **jalapeños** to the meat mixture for extra kick.
– **Make It Vegetarian**: Swap out the meat for **black beans** or **refried beans** for a vegetarian-friendly version. You can also add some sautéed vegetables like onions, bell peppers, or zucchini for extra flavor and nutrition.
– **Use Different Chips**: If you prefer a different type of chip, feel free to use **nacho cheese chips**, **corn chips**, or even **tortilla strips**. The chips add a nice crunch to the casserole and give it that authentic “Mexican” flavor.
– **Leftovers**: This casserole stores well in the fridge for up to 3-4 days. Reheat it in the oven or microwave for a quick meal the next day.

### Why You’ll Love Mexican White Trash Casserole

The **Mexican White Trash Casserole** combines all the comforting elements of your favorite Tex-Mex dishes, like tacos and nachos, into one easy-to-make casserole. The creamy, cheesy layers mixed with the spicy, savory meat and crunchy chips create the perfect balance of flavors and textures. Plus, it’s a one-dish meal that’s perfect for busy nights when you need something satisfying and filling with minimal effort.

Whether you’re preparing dinner for your family or looking for a crowd-pleasing dish for a potluck, this casserole is a go-to recipe. It’s hearty, customizable, and will quickly become a family favorite!

### Conclusion

**Mexican White Trash Casserole** is the ultimate comfort food with a fun twist. It’s cheesy, creamy, and packed with bold Mexican flavors that everyone will love. With easy-to-find ingredients and simple steps, you can whip up this dish in no time. So next time you’re craving something indulgent and satisfying, give this casserole a try—it’s sure to become a staple in your recipe rotation!