The Mexican White Trash Casserole is a delightful fusion of flavors that takes familiar ingredients and elevates them into a hearty, satisfying dish. This casserole is not only a crowd-pleaser but also an easy one-pot meal that brings together the warmth of Tex-Mex flavors with the simplicity of classic casseroles.
Ingredients
Scale:
1 cup uncooked elbow macaroni
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 pound ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 can (10 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
½ cup shredded Monterey Jack cheese
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat.
Add the black beans, diced tomatoes with green chilies, cream of mushroom soup, sour cream, chili powder, garlic powder, onion powder, and cumin to the skillet. Stir until well combined and heated through, about 3-5 minutes.
Combine the cooked macaroni with the meat mixture in the skillet, stirring until the pasta is well coated.
Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
Sprinkle the crushed tortilla chips evenly over the top of the casserole, followed by the shredded Monterey Jack cheese.
Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly and the top is golden brown.
Once done, remove from the oven and let it cool for about 5 minutes before serving.
