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Dig into this super cheesy, totally comforting Mexican White Trash Casserole––it's always a hit on busy nights or at get-togethers. Crunchy chips, juicy beef, creamy beans, and bubbling cheese get stacked up and topped with loads of fresh goodies. Trust me, it'll disappear before you know it.
The first time I made this, some friends and I were just hungry late at night. We finished every crumb and months later, they still bug me for details on how to make it again.
Dreamy Ingredients
- Refried beans: These make it creamy and comforting. Any canned kind works but low sodium is best if you want to cut salt
- Ground beef or turkey: Adds loads of savory flavor. Go for lean meat so it’s not greasy
- Tortilla chips: Slightly mash 'em up for that just-right in-between of crisp and soft layers. Thicker restaurant chips hold up best while baking
- Taco seasoning: Packs in the classic flavors. Look for one with lots of spice but not loaded with salt
- Salsa: Helps pull it all together. Aim for tomato-forward, not sugary types
- Shredded Mexican cheese blend: Brings all that awesome stretchiness. Freshly shredded is extra melty and tastier
- Toppings to load up: Grab whatever you like—sour cream, guac, olives, tomatoes, cilantro, green onions for a pop of color and freshness
Simple Step-by-Step
- Toss On Toppings:
- Right before you eat, heap your favorites––guac, sour cream, tomatoes, cilantro, olives, green onions––on top while it’s fresh and hot
- Rest and Serve:
- Once it comes out, wait five minutes so it holds together and is easier to scoop. This stops it from turning into a mess
- Bake It Up:
- Bake for twenty to twenty-five minutes until the cheese is bubbling up and golden on the edges. Don’t walk away, it melts fast
- Second Layer Magic:
- Scatter the rest of the chips over the cheese. Top with the last of the meat mix, then hit it all with a final layer of cheese
- Sprinkle on Cheese:
- Cover all the meat and beans with about one hundred grams of cheese. Make sure it goes edge to edge so every scoop gets melty goodness
- Add the Beans and Meat:
- Spoon the beans gently over the bottom chips, smoothing all the way out. Then layer on half the taco-seasoned meat, spreading it even
- Start the Layers:
- Pour half your crushed chips into the pan and spread them out so they just cover the base—not too thick
- Season the Meat:
- Bump up the cooked meat’s flavor by mixing in the taco mix and salsa right in the pan. Let them bubble together for a couple minutes to soak up all that flavor
- Brown Your Meat:
- Heat a big fry pan on medium. Break up your ground beef or turkey and cook for six to eight minutes until it’s good and browned. Drain off any fat you see for a less greasy result
- Prep Your Pan:
- Rub a bit of butter or spray inside a 33 by 23 cm dish. Keeps stuff from sticking and makes cleanup less of a pain
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The melted cheese layer is always my favorite part—everyone comes running for those golden edges. Once, during a movie night, the casserole was nearly gone before the opening credits finished!
Leftover Wisdom
Chill leftovers till they’re cool, then wrap tight and stick them in the fridge for up to three days. Reheat single servings in the microwave or, for better texture, cover and warm them gently in the oven. Chips get a bit softer after freezing and thawing, but it’s still super tasty if you have extras you want to save.
Swaps & Options
No beef? Switch to ground turkey, chicken, or go veggie with a meatless crumble. Pinto or black beans work if you don’t like refried—just give them a quick mash. Change up the cheese for cheddar, Monterey Jack, or pepper Jack if you want extra kick.
How to Serve
This can totally stand alone, but I like tossing a fresh salad next to it or some grilled corn. Serving a crowd? Set up a topping bar so everyone can pile on what they want. Warm tortillas are awesome for picking up leftover bits too.
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What’s the Story
This one’s got all the fun Tex Mex flavor combos I grew up with, just a little crunchier and cheesier. It always takes me back to hanging out with family around the table in the Southwest—easy, cozy, and meant for sharing.
FAQs About the Recipe
- → What's the trick to keeping my chips crisp?
Only add the chips when you’re about to layer and bake. If you leave them sitting, they’ll lose their crunch before everything goes in the oven.
- → Is it okay to use a different meat instead of beef?
Totally! Go for ground turkey if you want it lighter, or toss in shredded rotisserie chicken. Both taste awesome and change things up.
- → What toppings should I put on top?
Some faves: creamy guac, sour cream, diced tomatoes, sliced olives, green onions, and a bunch of cilantro.
- → Any tips for cranking up the heat?
Switch in a spicy salsa, throw in some diced jalapeños, or mix chili flakes into your meat while cooking for an extra kick.
- → Can I get everything ready ahead of time?
Yep, build it early and stash it in the fridge. Just wait to top it with chips and cheese till right before you bake, so the texture stays spot-on.
- → How do I make it meat-free?
Skip the meat and use more beans or load in sautéed veggies like zucchini, corn, or bell pepper for a super satisfying swap.