Description

If you’re looking for a quick, flavorful, and crowd-pleasing casserole, Mexican White Trash Casserole is an excellent choice. This dish combines crunchy Doritos, tender shredded chicken or savory ground beef, creamy soup, and cheese for a comforting and easy-to-make meal. Perfect for busy weeknights, potlucks, or casual family dinners, this casserole delivers bold Tex-Mex flavors with minimal effort.

Ingredients

1 bag Nacho Doritos, crushed
2 cups shredded chicken or ground beef
2 cups shredded cheese (add more if you like it extra cheesy)
1 can (10.75 oz) cream of chicken soup
1 can Rotel tomatoes, undrained
1/2 cup sour cream
1/2 cup milk

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cream of chicken soup, undrained Rotel tomatoes, sour cream, and milk. Stir until smooth and well mixed.
Add the shredded chicken or cooked ground beef to the bowl and mix to coat the meat evenly with the sauce.
In a greased casserole dish, spread a layer of crushed Nacho Doritos on the bottom.
Pour the meat mixture over the Doritos, spreading it out evenly.
Sprinkle the shredded cheese generously on top of the casserole.
Add another layer of crushed Doritos on top of the cheese if you want extra crunch.

Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly and the casserole is heated through.

Notes

Serve the Mexican White Trash Casserole hot, garnished with fresh toppings like chopped cilantro, sliced green onions, or a dollop of extra sour cream to enhance the flavors. It pairs perfectly with a side of Mexican rice, guacamole, or a crisp green salad to balance the richness.

For storage, allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire casserole in a preheated oven at 350°F (175°C) until heated through and bubbly. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.