Sure! Here’s a classic Mexican White Trash Casserole recipe — it’s a fun, tasty, and easy layered casserole with a creamy, cheesy, and slightly spicy vibe. Perfect for potlucks or casual dinners.
Mexican White Trash Casserole
Ingredients:
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1 lb ground beef
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1 medium onion, diced
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1 packet taco seasoning (or homemade taco seasoning)
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
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1 cup sour cream
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 (12 oz) bag tortilla chips, slightly crushed
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Optional: sliced black olives, chopped green onions, jalapeños for topping
Instructions:
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Preheat oven to 350°F (175°C).
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In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and onion is tender. Drain excess fat.
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Stir in taco seasoning and a little water (about 1/4 cup) per the seasoning packet instructions. Simmer until the seasoning is absorbed and beef is flavorful.
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In a large mixing bowl, combine the cooked beef mixture, black beans, corn, and diced tomatoes with chilies. Stir in the sour cream and half of the shredded cheeses.
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In a 9×13-inch baking dish, spread a layer of crushed tortilla chips on the bottom.
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Spoon half of the beef and bean mixture over the chips.
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Add another layer of crushed chips.
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Top with the remaining beef mixture.
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Sprinkle the rest of the shredded cheeses evenly on top.
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Bake for about 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted and slightly browned.
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Remove from oven and garnish with sliced black olives, chopped green onions, and jalapeños if you like a little heat.
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Serve warm, maybe with some guacamole, salsa, or extra sour cream on the side.