Mexican White Trash Casserole

Here’s the full recipe for a creamy, cheesy, crunchy Mexican White Trash Casserole — it’s quick, indulgent, and packed with flavor. Great for a crowd or a weeknight comfort meal. 🌶️🧀🇲🇽

🇲🇽 Mexican White Trash Casserole

📝 Ingredients:

• 1 bag (approx. 9–10 oz) Nacho Cheese Doritos, crushed slightly
• 2 cups cooked shredded chicken or cooked ground beef
• 2 cups shredded cheese (cheddar, Mexican blend, or jack cheese) — more if you love it cheesy
• 1 can (10 oz / 280 g) cream of chicken soup
• 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
• 1/2 cup sour cream
• 1/2 teaspoon taco seasoning (optional, for extra flavor)
• Optional toppings: diced green onions, sliced jalapeños, cilantro, avocado

👩‍🍳 Directions:

1. Preheat oven to 350°F (175°C).
   Lightly grease a 9×13-inch casserole dish.
2. Mix the filling:
   In a large bowl, combine the shredded chicken or ground beef with:
   
   • cream of chicken soup
   • Rotel (with juice)
   • sour cream
   • taco seasoning (if using)
   • 1 cup of the shredded cheese
     Stir well until fully mixed.
4. Layer the casserole:
   
   • Spread half the crushed Doritos in the bottom of the casserole dish.
   • Spoon the meat mixture evenly over the chips.
   • Top with the remaining crushed Doritos.
   • Sprinkle the remaining cheese generously over the top.
6. Bake uncovered for 25–30 minutes, or until hot and bubbly and the cheese is melted.
7. Serve hot, topped with green onions, jalapeños, sour cream, or avocado if desired.

🍴 Tips:

• You can swap cream of chicken for cream of mushroom or cream of cheddar for a different twist.
• Make it spicy with pepper jack cheese or extra Rotel.
• For a crunchier top, add extra Doritos in the last 5 minutes of baking.

Would you like a version with veggies, low-carb swaps, or freezer tips?