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Close up of jagged nacho chips and melted orange cheddar on a Mexican White Trash Casserole.

Mexican White Trash Casserole: The Ultimate Cheesy Nacho Bake

A decadent, crunchy, and creamy Mexican White Trash Casserole featuring seasoned ground beef, a velvety beige sauce, and melted sharp cheddar topped with toasted nacho cheese chips. The perfect 30-minute comfort food dinner for families.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 1 lb ground beef 80/20 lean (454g)
  • 1 oz taco seasoning 1 packet (28g)
  • 10.5 oz cream of mushroom soup 1 can (298g)
  • 1 cup sour cream (240ml)
  • 2 cups sharp cheddar cheese shredded (226g)
  • 4 cups nacho cheese tortilla chips crushed (180g)
  • 3 stalks green onions sliced into circles
  • 1 tsp dried cilantro flakes (0.5g)

Equipment

  • 1 9x13 inch glass baking dish Rectangular for perfect layering.
  • 1 Large Skillet Heavy-bottomed for browning beef.

Method
 

Prepare the Beef Base
  1. In a large skillet, brown the 1 lb (454g) ground beef until no pink remains. Drain excess fat.
  2. Add 1 oz (28g) taco seasoning and 1/4 cup water. Simmer for 2 minutes until thickened.
Mix and Layer
  1. Whisk 10.5 oz (298g) cream of mushroom soup and 1 cup (240ml) sour cream, then stir into the beef skillet.
  2. Spread the beef mixture into a glass dish. Layer with 2 cups (226g) cheddar cheese and 4 cups (180g) crushed nacho chips.
Bake and Garnish
  1. Bake at 350°F (175°C) for 20-25 minutes until cheese shows oil bubbles and chip edges are toasted.
  2. Top with sliced green onions and a dusting of dried cilantro flakes before serving.

Notes

Use a glass dish to ensure even heating and visible layering.
Do not over-crush the tortilla chips to maintain the jagged texture.