Mexican White Trash Casserole

If you’re looking for a quick, comforting dinner that brings vibrant flavors and a bit of spice to the table, this Mexican White Trash Casserole is the answer! Perfectly layered with hearty rice, savory beans, sweet corn, gooey cheese, and a hint of spice from chili powder and cumin, this casserole is a true crowd-pleaser that’s so easy to make.

This recipe is versatile, easy to customize, and comes together with pantry staples—ideal for busy weeknights or casual gatherings. Just a few steps and 30 minutes in the oven will have your home smelling like a fiesta! So let’s dive in.

Why You’ll Love This Mexican White Trash Casserole

Simple ingredients, big flavor: Just a handful of ingredients create a robust, satisfying flavor.

Quick and easy: Ready in under an hour with minimal prep, this casserole is perfect for busy nights.

Customizable: Want to add ground beef, more veggies, or different spices? Go for it!

Crowd-friendly: It’s comforting, cheesy, and hearty—ideal for feeding a hungry group.

Ingredients

• 2 cups cooked rice – Perfect for a filling base.
• 1 can (15 oz) black beans, rinsed and drained – Adds protein and a creamy texture.
• 1 can (15 oz) corn, drained – For a touch of sweetness and color.
• 1 cup salsa – Use your favorite kind for a hint of spice and extra flavor.
• 1 teaspoon chili powder – Adds mild heat; adjust to taste.
• 1 teaspoon cumin – For that authentic, earthy taste of Mexican cuisine.
• 1 ½ cups shredded cheese – Cheddar or a Mexican blend works best.
• 1 cup sour cream – Creamy, cool topping for the finished casserole.
• 1 cup diced tomatoes (fresh or canned) – For added freshness and color.

Tools You’ll Need

• 9×13-inch baking dish – To bake and serve the casserole.
• Large mixing bowl – For combining ingredients.
• Wooden spoon or spatula – To mix everything together easily.

Optional Additions and Substitutions

Protein boost: Add ground beef, shredded chicken, or turkey to make it even heartier.

Spicy kick: Use spicy salsa, add diced jalapeños, or sprinkle in extra chili powder.

Different beans: Substitute black beans with pinto beans or kidney beans for variety.

Additional veggies: Bell peppers, onions, or green chilies would be great additions.

Step-by-Step Instructions

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or a bit of oil to prevent sticking.

Step 2: Combine Ingredients

In a large mixing bowl, add the cooked rice, black beans, corn, salsa, chili powder, and cumin. Stir until everything is well combined.

Step 3: Layer the Casserole

Spread half of the rice mixture in the prepared baking dish, then layer half of the shredded cheese on top. Spread the remaining rice mixture over the cheese and finish with the remaining cheese.

Step 4: Bake

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden on top.

Step 5: Serve

Once it’s ready, remove from the oven and serve warm. Top with sour cream and diced tomatoes for a cool, creamy contrast to the hot casserole.

What to Serve with Mexican White Trash Casserole

This casserole is delicious on its own, but for a more complete meal, consider serving it with:

• Tortilla chips for added crunch
• Guacamole or sliced avocado for creaminess and healthy fats
• Mexican coleslaw for a fresh, tangy side
• Fresh cilantro and green onions for garnish

Tips for the Best Mexican White Trash Casserole

1. Use leftover rice: This recipe is a perfect way to use up any leftover rice.
2. Make it ahead: You can assemble the casserole in advance and refrigerate it until ready to bake.
3. Customize the spice level: Adjust the chili powder and salsa to your preferred level of heat.
4. Let it rest a bit: Allowing the casserole to sit for a few minutes before serving makes it easier to slice and serve.

Storage Instructions

If you have leftovers, this casserole stores beautifully:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through, adding extra cheese on top if desired.

Frequently Asked Questions (FAQ)

Can I make this casserole in advance?

Yes! You can assemble it up to 24 hours ahead and store it in the refrigerator. When ready to bake, add an extra 5-10 minutes to the baking time if it’s still cold.

Can I add meat to this recipe?

Absolutely. Brown some ground beef, turkey, or shredded chicken, then mix it into the rice and beans mixture before layering.

What if I don’t have salsa?

No problem! You can substitute salsa with canned diced tomatoes and a pinch of salt and pepper.

Can I make this casserole gluten-free?

Yes, this casserole is naturally gluten-free as long as you use gluten-free ingredients for the salsa and spices.

Give It a Try!

This Mexican White Trash Casserole is a fantastic way to whip up a comforting, crowd-pleasing meal with minimal effort. With layers of flavor, satisfying textures, and a cheesy finish, it’s a dish that’s sure to become a family favorite.

Looking for more easy and satisfying casseroles? Try out my other delicious options:

• Chicken Bacon Ranch Tater Tot Casserole
• Dump-and-Bake Meatball Casserole
• French Onion Beef Casserole

Let us know if you try it! We’d love to hear your thoughts, and don’t forget to tag us on Pinterest with your photos.

Nutritional Information (Approximate per Serving)

• Calories: 270
• Protein: 8g
• Carbohydrates: 30g
• Fat: 14g

Happy cooking, and enjoy every bite!

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