Description
This 30-minute Mexican white trash casserole delivers bold flavors, creamy textures, and hearty satisfaction. It’s a comfort food classic that’s simple, fast, and sure to please.
Ingredients
Scale
- 1 pound ground beef (80/20 blend for optimal flavor)
- 1 packet taco seasoning (or 2 tablespoons homemade blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup sour cream (full-fat for richness)
- 2 cups shredded Mexican cheese blend
- 1 bag (12 oz) wide egg noodles
- 1/2 cup cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 jalapeño, seeded and minced (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Bring a large pot of salted water to boil.
- Cook egg noodles until al dente (8–10 minutes). Drain and set aside. Reserve 1/4 cup pasta water.
- In a skillet over medium-high, brown ground beef for 5–7 minutes. Drain excess grease. Add taco seasoning and cook 2 more minutes.
- Stir in diced tomatoes, black beans, and corn. Simmer 3–4 minutes.
- In a bowl, mix cooked noodles, cream cheese, and sour cream until noodles are coated.
- Combine beef mixture with noodle mixture. Transfer to baking dish. Top with shredded cheese.
- Bake uncovered for 15–20 minutes until bubbly. Let rest 5 minutes before serving.
Notes
Use Greek yogurt for extra protein or ground turkey to reduce fat. Add bell peppers or zucchini for more fiber. Make ahead and refrigerate unbaked casserole up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg