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mexican white trash casserole recipe
Lily Brooks

Mexican White Trash Casserole Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Casserole
Cuisine: Mexican-American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Bring a large pot of salted water to boil.
  2. Cook egg noodles until al dente (8–10 minutes). Drain and set aside. Reserve 1/4 cup pasta water.
  3. In a skillet over medium-high, brown ground beef for 5–7 minutes. Drain excess grease. Add taco seasoning and cook 2 more minutes.
  4. Stir in diced tomatoes, black beans, and corn. Simmer 3–4 minutes.
  5. In a bowl, mix cooked noodles, cream cheese, and sour cream until noodles are coated.
  6. Combine beef mixture with noodle mixture. Transfer to baking dish. Top with shredded cheese.
  7. Bake uncovered for 15–20 minutes until bubbly. Let rest 5 minutes before serving.

Nutrition

Serving: 1portionCalories: 485kcalCarbohydrates: 42gProtein: 28gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 80mgSodium: 890mgFiber: 6gSugar: 4g

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.

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