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Mexican Trash Casserole

A delicious and easy-to-make casserole featuring layers of crushed nacho chips, seasoned beef, and plenty of cheese that everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef Mixture
  • 2 teaspoons olive oil For browning the beef
  • 1 pound ground beef Can be substituted with ground turkey or shredded chicken
  • 1/2 cup water
  • 1 ounce packet taco seasoning
  • 1 can (10.5 ounces) Rotel tomatoes, undrained
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 can (10.75 ounces) condensed cheddar cheese soup
For the Casserole
  • 3 cups shredded cheddar cheese, divided Reserve half for the final cheese layer
  • 14.5 ounces nacho Doritos chips, lightly crushed About 4 cups, roughly a family-size bag

Method
 

Preparation
  1. Preheat your oven to 350°F. Lightly coat a 9×13 baking dish with cooking spray.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
  3. Drain the excess grease from the skillet.
Cooking
  1. Pour the water and taco seasoning into the skillet with the browned beef. Stir and let it simmer for 1-2 minutes.
  2. Stir in the condensed cheddar cheese soup, Rotel tomatoes (with juice), sour cream, and milk until smooth. Fold in half of the shredded cheddar cheese.
  3. Layer half of the crushed Doritos in the bottom of the greased baking dish, followed by half of the meat mixture. Add another layer of the remaining crushed chips and then the rest of the meat mixture on top.
  4. Sprinkle the remaining shredded cheddar cheese on top of the casserole.
  5. Bake uncovered for about 30 minutes, until the cheese is melted and bubbling.
  6. Let the casserole rest for a couple of minutes before serving. Optionally, garnish with chopped parsley or cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm larger portions in a 325°F oven.