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Chicken Version: Substitute the ground beef with cooked shredded chicken for a lighter variation.
Spicy Kick: Add jalapeños or hot sauce to the beef mixture for an extra spicy flavor.
Vegetarian Option: Omit the meat and add extra veggies like bell peppers, zucchini, or black beans to make the casserole vegetarian-friendly.
Gluten-Free: Use gluten-free tortilla chips and ensure the canned soup is gluten-free to make this dish suitable for those with gluten sensitivities.
FAQ:
Q: Can I use different types of cheese?
A: Yes! Feel free to use any cheese you prefer. Monterey Jack, pepper jack, or a Mexican blend would all work great in this casserole.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the casserole up to the point of baking, cover it, and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from cold.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftovers for up to 3 months. Just be sure to let the casserole cool completely before wrapping it tightly in plastic wrap or aluminum foil. Reheat in the oven at 350°F until hot.
Q: How can I make this dish more flavorful?
A: To enhance the flavor, you can add fresh ingredients like cilantro, lime, or a sprinkle of chili powder to the top after baking. You can also serve it with a side of guacamole for added richness.
Introduction: Looking for a hearty, flavorful dish that combines the best of comfort food with a Mexican twist? The Mexican White Trash Casserole is the perfect option! This easy-to-make casserole is packed with savory ingredients like ground beef, creamy ranch dressing, and plenty of cheese. It’s a crowd-pleaser that’s sure to become a staple in your kitchen. Whether you're feeding a hungry family or preparing a quick weeknight dinner, this casserole delivers delicious flavors and a satisfying meal in no time.
Ingredients:
1 lb ground beef
1 packet taco seasoning
1 can (15 oz) cream of mushroom soup
1 can (15 oz) diced tomatoes, drained
1 cup ranch dressing
2 cups shredded cheddar cheese
1 bag (8 oz) tortilla chips, crushed
1 cup frozen corn kernels (optional)
1/2 onion, chopped (optional)
Salt and pepper to taste
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat, if necessary.
Add taco seasoning to the beef and follow the packet instructions, typically adding water and simmering for 5 minutes. Once cooked, remove from heat.
In a separate bowl, mix the cream of mushroom soup, diced tomatoes, and ranch dressing. Stir well to combine.
In a 9x13-inch baking dish, spread a layer of the crushed tortilla chips at the bottom.
Top the chips with half of the beef mixture and half of the ranch dressing mixture. Sprinkle with 1 cup of shredded cheddar cheese.
Repeat the layers, finishing with the remaining cheese on top.
Bake the casserole uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Allow the casserole to cool for 5 minutes before serving.
Serving and Storage Tips:
Serve the casserole hot with a side of sour cream or salsa for extra flavor. You can also garnish with chopped cilantro or green onions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave individual servings or heat the casserole in the oven at 350°F for about 15-20 minutes until warmed through.
Variations:
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