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:
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the ground meat and diced onion over medium heat until browned. Drain off the grease.
- Add in the Rotel, both soups, sour cream, and spices. Stir everything together and let it simmer for about 6 minutes.
- Grease a 9×13-inch baking dish and spread a layer of crushed tortilla chips or tortilla pieces on the bottom.
- Spoon half of the meat mixture over the chips, then sprinkle with half of the cheese.
- Repeat the layers with the remaining chips, meat mixture, and cheese.
- 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.
- 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.