Got it! Here’s a hearty and cheesy recipe for Mexican White Trash Casserole — it’s a fun, easy comfort food dish loaded with Tex-Mex flavors:
Mexican White Trash Casserole
Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup (or use another can of cream of chicken if you prefer)
- 1 cup sour cream
- 1 (10 oz) can Rotel (diced tomatoes and green chilies), drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (or canned corn, drained)
- 2 cups Mexican blend shredded cheese, divided
- 1 teaspoon taco seasoning (or more to taste)
- 3 cups crushed tortilla chips (or Doritos for extra flavor)
- Optional toppings: sliced jalapeños, chopped cilantro, green onions, extra sour cream
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, drained Rotel, black beans, corn, 1 cup of the shredded cheese, and taco seasoning until well combined.
- Layer half of the crushed tortilla chips in the bottom of a greased 9×13-inch baking dish.
- Spread the chicken mixture evenly over the chips.
- Top with the remaining crushed chips and sprinkle the remaining 1 cup of shredded cheese on top.
- Bake uncovered for 30–35 minutes, until hot and bubbly and the cheese is melted.
- Optional: Broil for 1–2 minutes at the end for a golden cheesy top (watch carefully!).
- Serve hot, and garnish with your favorite toppings if desired.
Tips:
- Want it spicier? Use hot Rotel and add some sliced jalapeños into the casserole.
- You can swap out the chicken for ground beef or ground turkey if you like.
- This dish is perfect for making ahead — just cover and refrigerate before baking!
Would you also like a “one-skillet” stovetop version that’s even faster and great for busy nights? I can send that too!