Mexican White Trash Casserole

The dish often referred to as “Mexican White Trash Casserole” carries a playful, albeit potentially offensive, name used in informal American cooking. Despite the title, it’s essentially a comforting, creamy Tex-Mex casserole built from simple pantry ingredients. To present it more respectfully, here’s a delicious version of this hearty favorite:

🌮 Tex-Mex Creamy Beef Casserole

🧀 Ingredients:

• 1 pound of ground beef or turkey

• 1 small onion, finely chopped

• 1 (10 oz) can of Rotel (tomatoes with green chilies)

• 1 (10.5 oz) can of cream of mushroom soup

• 1 (11 oz) can of cream of chicken soup

• 1 cup of sour cream

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• Salt and pepper, to taste

• 2 cups shredded cheddar or Mexican cheese blend

• 1 bag of tortilla chips (or 6 small flour tortillas, cut into bite-sized pieces)

🥄 Directions:

1. Preheat the oven to 350°F (175°C).

2. In a large skillet, cook the ground meat and diced onion over medium heat until browned. Drain off the grease.

3. Add in the Rotel, both soups, sour cream, and spices. Stir everything together and let it simmer for about 6 minutes.

4. Grease a 9×13-inch baking dish and spread a layer of crushed tortilla chips or tortilla pieces on the bottom.

5. Spoon half of the meat mixture over the chips, then sprinkle with half of the cheese.

6. Repeat the layers with the remaining chips, meat mixture, and cheese.

7. Cover the dish with aluminum foil and bake for 25 to 30 minutes. Remove the foil for the last 5 to 10 minutes to allow the cheese to melt and brown slightly.

8. Let the casserole cool for about 6–11 minutes before serving.

🍽️ Optional Garnishes:

• Chopped green onions

• Fresh cilantro

• Sliced jalapeños

• A drizzle of hot sauce or salsa

• Black olives

Feel free to ask for variations, such as a vegetarian version, a gluten-free option, or a version without canned ingredients.