There’s just something irresistible about a cheesy, bubbling casserole that brings everyone running to the dinner table. And let me tell you—this Mexican White Trash Casserole might just become your new weeknight favorite. It’s got everything we love about Tex-Mex comfort food layered into one dish: crushed tortilla chips, savory seasoned beef, creamy refried beans, melty cheese, and all your favorite toppings. Whether you’re feeding a hungry family, throwing together something easy for game night, or just craving something hearty and cheesy, this casserole delivers.

I first whipped up this dish on a chilly night when we were all craving something filling but didn’t want to do a ton of prep. I had a bag of chips that was mostly crumbs, a can of beans, and some leftover ground beef. That’s how this whole thing started—and now it’s a regular in our dinner rotation. You know it’s good when even the picky eaters ask for seconds!

This recipe is simple, fast, and totally adaptable. It’s also perfect for using up whatever you’ve got in the pantry or fridge. You can switch up the protein, adjust the spice level, or go vegetarian if you’d like. But no matter how you make it, you’re getting a warm, comforting dish full of bold flavors—and let’s be honest, who doesn’t love that?

Alright, let’s jump into the first part of this crave-worthy casserole.

Ingredients You’ll Need

For the Casserole:

1 bag (9–10 oz) tortilla chips, lightly crushed
1 lb ground beef (or use ground turkey or chicken for a lighter option)
1 packet taco seasoning (about 1 oz)
1 cup salsa (you pick your heat level)
1 can (15 oz) refried beans
2 cups shredded Mexican blend cheese, divided

Optional Toppings:

Sour cream
Guacamole
Diced tomatoes
Sliced black olives
Chopped green onions
Fresh cilantro

These toppings aren’t just for looks—they really take this dish to the next level. That little dollop of sour cream? Game changer.

STEP 1: Preheat and Prep

Go ahead and preheat your oven to 375°F (190°C). You’ll want to lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier. This size is perfect because it gives you plenty of room to layer everything without it bubbling over.

STEP 2: Cook the Ground Beef

In a large skillet over medium heat, cook your ground beef until it’s nicely browned and cooked through—this should take about 6 to 8 minutes. Don’t forget to drain off any excess grease once it’s done cooking. That keeps things from getting too heavy (and a little less messy, too).

If you’re going with turkey or chicken, just follow the same steps. I’ve done this with ground turkey before, and it still comes out rich and flavorful thanks to the taco seasoning and salsa.

STEP 3: Season the Meat

Now stir in the taco seasoning and salsa right into the cooked meat. Mix it all together and let it simmer for a few minutes—about 2 to 3—so all those flavors meld together. This simple combo is what gives the casserole its Tex-Mex personality.

Depending on your spice tolerance, you can go mild, medium, or hot with the salsa. I usually stick with medium because it pleases just about everyone, but feel free to turn up the heat if that’s your thing.

STEP 4: Start Layering

Take half of your crushed tortilla chips and spread them evenly on the bottom of your greased baking dish. You don’t need to crush them into crumbs—just a good crumble so they layer nicely without turning to mush.

Next, spread your refried beans evenly over the chip layer. This part can be a little tricky since refried beans don’t always want to spread, but a spatula or the back of a spoon works well if you go slow. Don’t worry if it’s not perfect—it’ll all come together in the oven.

Then add half of your beef mixture on top of the beans, and sprinkle with one cup of shredded cheese. At this point, your casserole is starting to look like something you’d dive into spoon-first—and we’re not even done yet!

Now that we’ve got the first layers down, it’s time to wrap up this cheesy, crowd-pleasing casserole and get it into the oven. If you’re anything like me, this is the part where the kitchen starts to smell amazing, and everyone comes wandering in, asking, “What are you making?” Trust me, that’s always a good sign.

This recipe is a breeze from start to finish, but it’s also super forgiving. Even if you get a little heavy-handed with the cheese or don’t layer things perfectly, it still turns out delicious every time. That’s the beauty of casseroles—they’re meant to be simple, hearty, and flexible. So let’s keep going!

STEP 5: Repeat the Layers

After your first round of chips, beans, beef, and cheese, it’s time to go back in for round two. Layer the rest of the crushed tortilla chips right over the first set of layers. Don’t press them down too much—you want a little texture to come through when it bakes.

Spoon the remaining beef mixture evenly over the chips, then finish it all off with the last cup of shredded Mexican blend cheese. This top layer is what’s going to turn golden and bubbly in the oven and give you that irresistible cheesy crust.

If you’re someone who lives for the crispy edges of a casserole (you know who you are), feel free to sprinkle a little extra cheese around the sides. It’s worth it.

STEP 6: Bake to Golden Perfection

Pop your casserole into the oven and bake at 375°F (190°C) for about 20 to 25 minutes. You’re looking for melted, bubbly cheese and just a little golden-brown action around the edges. That’s your signal that everything has come together beautifully.

Once it’s out of the oven, let it rest for about 5 minutes before digging in. It helps the layers set a bit, and trust me, it’s worth the short wait.

Topping It Off (Optional, but Highly Recommended)

Here’s where you can really have fun and make it your own. The base casserole is already packed with flavor, but a few fresh toppings right before serving take it over the top.

Some of our go-to finishing touches include:

Sour cream – cool, creamy, and perfect with the spice.
Guacamole – adds richness and freshness.
Diced tomatoes – for a juicy pop of brightness.
Sliced black olives – salty and savory.
Chopped green onions – a little crunch and color.
Fresh cilantro – totally optional, but adds a nice herby note.

If you’re serving a group, setting out a little topping bar works great. Everyone can dress up their serving just how they like it.

Tips and Variations

This casserole is already easy, but here are a few extra ideas to help you customize it even more or save time on busy nights:

Make it vegetarian: Swap the ground beef for more refried beans or a can of drained black beans. You can also toss in sautéed veggies like bell peppers, zucchini, or corn for added texture.
Try different chips: Regular tortilla chips work great, but I’ve also used nacho cheese chips or lime-flavored chips for a little extra twist. Just keep an eye on salt levels if you’re going with flavored options.
Spice it up: Want more heat? Add chopped jalapeños to the meat mixture or use a spicy salsa. A drizzle of hot sauce before serving also does the trick.
Make ahead: You can assemble the casserole earlier in the day and keep it covered in the fridge until you’re ready to bake. Just add 5-10 extra minutes to the bake time if it’s going in cold.
Storage and leftovers: This dish reheats really well. Store any leftovers in an airtight container in the fridge for up to 3 days. Warm it up in the microwave or cover with foil and reheat in the oven at 350°F until heated through.

What to Serve With It

While this casserole can definitely hold its own as a full meal, pairing it with something light on the side helps balance out all that richness. Here are a few of my favorite sides:

Simple side salad – crisp greens with a lime vinaigrette work perfectly.
Mexican rice – a classic combo that fills out the plate.
Corn on the cob – especially when it’s grilled or brushed with butter and chili powder.

Honestly, though, if you’re just spooning this out of the dish with a fork in one hand and a napkin in the other, I’m not judging. Sometimes that’s just how comfort food is meant to be enjoyed.

We’ve layered it, baked it, topped it, and probably already sneaked a bite or two—but before we wrap things up, let’s talk through some of the most common questions about this easy and crowd-pleasing casserole. Whether it’s your first time making it or you’re just looking to tweak it to suit your needs, these quick answers should have you covered.

Frequently Asked Questions

1. Can I make this casserole ahead of time?

Absolutely! You can fully assemble the casserole, cover it with foil or plastic wrap, and refrigerate it for up to 24 hours before baking. Just remember to add an extra 5–10 minutes to the baking time if it’s going into the oven straight from the fridge.

2. What’s the best way to reheat leftovers?

Leftovers can be reheated in the microwave for quick meals, or in the oven at 350°F, covered with foil, until warmed through (usually 15–20 minutes). It keeps its flavor and texture pretty well, especially if you avoid over-microwaving it.

3. Can I freeze this casserole?

You can, though it’s best frozen before baking. Assemble the casserole in a freezer-safe dish, cover it tightly, and freeze for up to 2 months. When you’re ready to eat it, thaw in the fridge overnight and bake as directed. If freezing after baking, wrap leftovers well and reheat from frozen at 350°F until hot in the center.

4. What’s a good substitute for refried beans?

If you’re not a fan of refried beans or just don’t have any on hand, try mashed black beans or pinto beans mixed with a little olive oil and garlic. You could also leave them out entirely and use extra beef or veggies for layering.

5. How can I make this dish spicier?

Use a hot salsa, add diced jalapeños to the meat mixture, or sprinkle crushed red pepper flakes throughout. You can also serve it with spicy hot sauce on the side so everyone can adjust the heat to their liking.

6. Can I use a different type of cheese?

Definitely. While the Mexican blend cheese melts beautifully and adds that classic Tex-Mex flavor, you can swap in sharp cheddar, Monterey Jack, pepper jack, or even a smoky gouda for a twist. Just make sure it’s a good melting cheese.

7. What if my tortilla chips get soggy?

A little softness is expected, but if you want to keep some crunch, you can add an extra layer of crushed chips right before serving. Also, avoid overloading the casserole with liquid-heavy ingredients and don’t let it sit too long before baking.

Final Thoughts

This Cheesy Mexican White Trash Casserole is one of those dishes that’s just plain satisfying. It’s warm, filling, packed with bold Tex-Mex flavor, and completely flexible based on what you’ve got on hand. Plus, it’s a total win with both kids and adults, making it a go-to for busy weeknights, potlucks, or casual get-togethers.

What I really love about this recipe is how easy it is to make your own. Want more spice? Add it. Need to make it vegetarian? No problem. Only have cheddar in the fridge? Go for it. You really can’t mess it up—and sometimes that’s exactly what we need at dinnertime.

So go ahead, give this casserole a try, and don’t forget to load it up with your favorite toppings. And if you do make it, I’d love to hear how it turned out! Did you switch things up? Add something new? Leave a comment and let me know. Recipes like this one are meant to be shared, enjoyed, and personalized—so dig in and make it yours.

Mexican White Trash Casserole