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Mexican White Trash Casserole

A creamy and cheesy casserole that combines tortillas, ground meat, and zesty ingredients for a comforting one-pot meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups corn tortillas, torn into pieces
  • 1 pound ground chicken or turkey
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 cup sour cream
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 tablespoon taco seasoning
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, cook the ground chicken or turkey over medium heat until no longer pink, about 5-7 minutes. Drain any excess fat.
  3. Stir in the taco seasoning, black beans, diced tomatoes, and corn. Allow the mixture to simmer for 3-4 minutes.
  4. In a separate bowl, combine the sour cream and half of the shredded cheese. Mix well.
  5. In a greased 9×13 inch baking dish, layer half of the tortilla pieces, then half of the meat mixture, and spoon on half of the sour cream mixture. Repeat the layers.
  6. Top with the remaining cheese and season with salt and pepper to taste.
  7. Bake uncovered for about 20-25 minutes until bubbly and golden.

Notes

Leftover casserole can be stored in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze it tightly wrapped. Reheat in the oven at 350°F until warmed through.