Description
Mexican Trash Casserole is a hearty, cheesy, and comforting dish that combines classic taco flavors with the crunchy goodness of nacho chips. Inspired by the popular Texas Trash Dip, this casserole transforms simple pantry ingredients into a satisfying baked meal that is perfect for busy weeknights, family dinners, Taco Tuesday gatherings, or game day parties.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef
- 1/2 cup water
- 1 ounce packet taco seasoning
- 3 cups shredded cheddar cheese, divided
- 1 can (10.75 ounces) condensed cheddar cheese soup
- 1 can (10.5 ounces) Rotel tomatoes, undrained
- 1/2 cup sour cream
- 1/4 cup milk
- 14.5 ounces nacho Doritos chips, lightly crushed (about 4 cups)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat and cook the ground beef until browned and no longer pink.
- Drain excess fat from the skillet.
- Add the water and taco seasoning to the beef and cook for 1 to 2 minutes while stirring.
- Stir in the condensed cheddar cheese soup, Rotel tomatoes, sour cream, and milk until well combined.
- Mix in half of the shredded cheddar cheese.
- Spread half of the crushed Doritos chips in an even layer on the bottom of the prepared baking dish.
- Add half of the meat mixture over the chips.
- Spread the remaining chips over the meat layer.
- Top with the remaining meat mixture.
- Sprinkle the rest of the shredded cheddar cheese over the casserole.
- Bake uncovered for 30 minutes or until the casserole is bubbly and the cheese is melted.
- Remove from the oven and garnish with chopped parsley or cilantro before serving.
Notes
Serving Tips
- Serve the casserole warm directly from the oven for the best flavor and texture. Pair it with fresh toppings such as diced tomatoes, sliced green onions, avocado, or extra sour cream. A side salad or Mexican rice complements the rich and cheesy casserole perfectly.
Storage Tips
- Allow leftovers to cool completely before storing. Place the casserole in an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the casserole in the oven at 325°F until heated through. If freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.