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A close-up 45-degree shot of Mexican White Trash Casserole showing the crunchy chip base and creamy beef filling.

Mexican White Trash Casserole with Nacho Cheese Crust

A creamy, crunchy, and cheesy Mexican White Trash Casserole featuring taco-seasoned beef, nacho cheese chips, and a velvety mushroom sauce. Topped with bubbling Mexican cheese and fresh tomatoes for the ultimate family-friendly dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 1.5 lbs (680g) Ground Beef 80/20 blend recommended
  • 2 tbsp (30g) Taco Seasoning Store-bought or homemade
  • 1 tbsp (15ml) Vegetable Oil For searing meat
  • 1 can (10.5 oz / 298g) Cream of Mushroom Soup Undiluted
  • 1 cup (240ml) Sour Cream Full-fat for best flavor
  • 9 oz (255g) Nacho Cheese Tortilla Chips Slightly crushed
  • 2 cups (225g) Mexican Blend Shredded Cheese Cheddar and Monterey Jack mix
  • 2 medium Roma Tomatoes Diced raw
  • 3 stalks Green Onions Finely chopped

Equipment

  • 1 9x13 inch white ceramic baking dish Essential for even heat distribution.
  • 1 Heavy-bottomed Skillet For browning the beef.
  • 1 Chef's Knife For dicing fresh vegetables.

Method
 

Prepare the Beef
  1. Heat oil in a skillet and brown the ground beef until a golden-brown crust forms. Drain fat.
  2. Stir in taco seasoning and a splash of water; simmer for 2 minutes until aromatic.
Mix and Layer
  1. Whisk cream of mushroom soup and sour cream until a pale-beige sauce forms. Fold in the seasoned beef.
  2. Spread half of the slightly crushed chips into the bottom of the white ceramic dish.
  3. Pour the beef and sauce mixture over the chips and level with a spatula.
Bake and Finish
  1. Cover the beef with the Mexican blend cheese, ensuring streaks of white and orange are visible.
  2. Bake at 350°F (175°C) for 20-25 minutes until golden bubbles form and cheese has toasted spots.
  3. Top the hot casserole with diced raw tomatoes and chopped green onions before serving.

Notes

Do not over-crush the chips; larger pieces stay crunchier.
Let the dish rest for 5 minutes after baking to allow the sauce to set.