There are casseroles… and then there’s this. A bubbling, golden-topped wonder of creamy cheese, spicy tomatoes, and tender chicken (or beef!) all baked together with crunchy nacho chips that make every bite unforgettable. We call it Mexican White Trash Casserole — not because it’s fancy, but because it’s absurdly good in the most comforting, no-frills way.
This is the kind of dish that gets devoured straight from the baking dish, no words needed. When my husband took the first bite, he stomped his foot and shouted “WOW!” — and the kids? Too busy stuffing their faces to even react. If that’s not a sign of a winning dinner, I don’t know what is.
Whether you’re feeding a hungry family, hosting game night, or just craving something ooey-gooey and packed with flavor, this casserole is guaranteed to steal the show.
Preparation Time:
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Ingredients
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3 cups cooked chicken (shredded) or 1 lb ground beef (browned and drained)
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1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), undrained
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1 package (8 oz) cream cheese, softened
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1 cup sour cream
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1 packet taco seasoning (or 2 tbsp homemade mix)
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2 cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 bag (about 4–5 cups) tortilla chips or nacho chips (crushed slightly)
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1 small can (4 oz) diced green chiles (optional for extra kick)
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½ cup milk (to loosen the mixture, optional)
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Fresh cilantro, for garnish (optional)
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Cook the meat:
– If using ground beef, brown it in a skillet over medium heat until fully cooked. Drain any excess fat.
– If using pre-cooked chicken, shred it into bite-sized pieces. -
Make the creamy filling:
In a large mixing bowl, combine the softened cream cheese, sour cream, taco seasoning, Rotel tomatoes (with juice), and green chiles (if using). Mix until smooth and creamy. -
Add meat:
Stir in the cooked chicken or ground beef. If the mixture feels too thick, add up to ½ cup of milk to loosen it slightly. -
Layer the casserole:
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Spread a layer of crushed tortilla chips on the bottom of your baking dish.
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Spoon half the creamy meat mixture over the chips.
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Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese.
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Repeat the layers: chips → meat mixture → cheese.
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Top it off:
Finish with extra crushed chips and the remaining cheese on top. -
Bake it:
Bake uncovered for about 25–30 minutes, or until hot, bubbly, and golden on top. -
Serve & enjoy:
Let it cool for 5 minutes before serving. Garnish with chopped cilantro if desired, and serve with extra chips or a side of salsa!
This casserole isn’t just dinner — it’s a full-blown flavor event. Between the creamy layers, gooey cheese, and bold Tex-Mex spices, it’s the kind of dish that disappears fast and leaves everyone asking for seconds. Whether you’re feeding a hungry family, bringing comfort to a potluck, or just in need of a no-fuss, feel-good meal, this one delivers every single time.
Don’t be surprised if your crew reacts with foot-stomps, wide eyes, or total silence — because that’s the sound of mouths full and hearts happy.