Introduction
Hey there, Angel Recipes family! Ready to transform some simple ingredients into a ridiculously delicious and comforting casserole that’ll have everyone begging for seconds? This Mexican White Trash Casserole is the ultimate crowd-pleaser – a cheesy, saucy, and utterly satisfying dish perfect for a weeknight dinner or a fun weekend gathering. Get ready to be amazed by how easy it is to make something so incredibly flavorful!
Why This Works
This recipe works because it’s a beautiful blend of textures and tastes! The creamy, cheesy sauce perfectly complements the spicy kick of the Rotel, while the crunchy tortilla chips add a delightful textural contrast. It’s also incredibly easy to assemble, making it perfect for busy weeknights when you still want a comforting and impressive meal. Plus, everyone loves a warm, cheesy casserole, right?
Key Ingredients
- 🧀 16 ounces shredded cheddar cheese
- 🌶️ 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 🧅 1 medium onion, chopped
- 🧄 2 cloves garlic, minced
- 🫘 1 (15 ounce) can black beans, rinsed and drained
- 🌽 1 (15 ounce) can corn, drained
- 🥔 2 cups frozen hash browns, thawed
- 🥛 1 cup milk
- 🥚 2 large eggs, lightly beaten
- 🌮 1 cup crushed tortilla chips
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2️⃣ In a large bowl, combine the shredded cheddar cheese, Rotel (undrained), onion, garlic, black beans, corn, and thawed hash browns. Mix everything together until well combined.
3️⃣ In a separate bowl, whisk together the milk and eggs. Pour this mixture over the cheese and vegetable mixture. Gently stir until everything is evenly coated.
4️⃣ Pour the mixture into the prepared baking dish. Sprinkle the crushed tortilla chips evenly over the top.
5️⃣ Bake for 30-35 minutes, or until the casserole is bubbly and golden brown, and the cheese is melted and slightly browned on top.
6️⃣ Let the casserole cool for a few minutes before serving. Enjoy!
Handy Tips
- Don’t overmix the casserole once you’ve added the milk and eggs – you want some texture!
- If you like a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the cheese mixture.
- Feel free to use different types of cheese – Monterey Jack, Colby Jack, or a Mexican blend would all be delicious.
Heat Control
Baking at 350°F (175°C) ensures the casserole cooks evenly without burning. Lowering the temperature might result in a less browned top, while increasing the temperature could lead to burning before the inside is fully cooked.
Crunch Factor
The crushed tortilla chips provide a wonderful crunch that contrasts beautifully with the creamy, cheesy interior of the casserole. To enhance the crunch, you can lightly toast the tortilla chips in a dry skillet before sprinkling them on top.
Pro Kitchen Tricks
- For a shortcut, use pre-shredded cheese instead of shredding your own – just make sure it doesn’t contain cellulose.
- For an extra flavor boost, add a tablespoon or two of your favorite taco seasoning to the cheese mixture.
- Add a layer of shredded Monterey Jack to the top of the casserole and broil for the last 2 minutes for a truly cheesy topping.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Gift Packaging Ideas
This casserole is perfect for potlucks! You could transport it in a disposable aluminum pan, or for a more presentable option, bake it in a pretty casserole dish and cover it with foil for transport. If you are feeling festive, add a festive ribbon to the carrier.
Flavor Variations
🌟 Spicy Fiesta: Add a diced jalapeño pepper (seeds removed for less heat) along with the other vegetables.
🌟 Southwestern Style: Substitute black beans with pinto beans and add a can of diced green chilies.
🌟 Creamy Jalapeño: Mix in a couple of tablespoons of chopped pickled jalapenos with the cheese.
🌟 Extra Cheese Lover: Increase the cheese to 24 ounces and add a sprinkle of your favorite cheese for the top.
Troubleshooting
- Too Dry: If the casserole is too dry, add a little more milk or cream next time.
- Too Wet: If the casserole is too wet, add a little more crushed tortilla chips to soak up the moisture.
- Burnt Top: If the top burns before the inside is cooked, reduce the oven temperature or cover the casserole loosely with foil during the last 10-15 minutes of baking.
FAQ
- Can I use different types of beans?: Absolutely! Kidney beans, pinto beans, or a mix of beans would all work well.
- Can I make this ahead of time?: Yes! Assemble the casserole the day before and refrigerate it overnight. Just add 10-15 minutes to the baking time.
- How many does this serve?: This recipe typically serves 6-8 people.
- What if I don’t have tortilla chips?: You could substitute crushed corn chips or even crushed nacho-style Doritos for a unique twist.
- What can I do with leftover Rotel?: It’s a great addition to soups, stews, chili, or even scrambled eggs!
Conclusion
This Mexican White Trash Casserole is a guaranteed winner! It’s easy, delicious, and perfect for any occasion. We hope everyone in your family loves it as much as we do. Don’t forget to share your pictures and tag us on social media when you make it! Happy cooking!