Mexican Trash Casserole
Inspired by Texas Trash Dip with a Mexican food twist, this Mexican Trash Casserole is a yummy recipe to make for Taco Tuesday or even Game Day.
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Servings: 8 servings
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef
- ½ cup water
- 1 ounce packet taco seasoning
- 3 cups shredded cheddar cheese divided
- 1 10.75 ounce can condensed cheddar cheese soup
- 1 10.5 ounce can Rotel tomatoes, undrained
- ½ cup sour cream
- ¼ cup Milk
- 14.5 ounces nacho Doritos chips lightly crushed (appx 4 cups)
Instructions
- Preheat oven to 350F. Prepare a 9x13 pan with cooking spray.
- In a large skillet, brown the ground beef over medium high heat until no longer pink.
- Drain excess fat. Add water and taco seasoning and cook for 1-2 minutes.
- To the skillet, add the cheese soup, Rotel, sour cream, and milk. Stir to combine.
- Stir in half the cheese.
- Layer ½ the chips on the bottom of the prepared pan.
- Top with half the meat mixture.
- Add remaining chips in a layer.
- Top with remaining meat mixture.
- Top with remaining cheese.
- Bake uncovered for 30 minutes or until bubbly and the cheese is melted.
- Remove and garnish with fresh chopped parsley or cilantro.
- Enjoy warm!
Notes
- Have more than a pound of ground beef? Use a slightly larger casserole dish.
- Choose your own Mexican spices like cumin and chipotle powder for more heat.
- Top your casserole with green chiles instead of green onion.
- Swap out the cheddar cheese for something more spicy like Pepper Jack cheese.
- More vegetables? Mix in some bell pepper to your meat mixture.
- If your casserole is feeling a little dry, you can also serve it with a side of enchilada sauce or salsa.
- For a crunchy topping, don’t be afraid to add some extra Doritos on top!
Nutrition
Serving: 1 | Calories: 696kcal | Carbohydrates: 40g | Protein: 31g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1141mg | Fiber: 3g | Sugar: 3g
