Description
Quick and easy, this Mexican White Trash Casserole combines rice, beans, corn, and cheese for a satisfying, cheesy, and flavorful meal. With layers of hearty ingredients and topped with sour cream and tomatoes, it’s perfect for busy weeknights or gatherings. Ready in under an hour!
Ingredients
Scale
- 2 cups cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 ½ cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 cup diced tomatoes (fresh or canned)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked rice, black beans, corn, salsa, chili powder, and cumin. Mix well.
- Spread half of the mixture in the prepared baking dish, then layer half of the shredded cheese on top.
- Spread the remaining rice mixture over the cheese, followed by the remaining cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Serve warm with sour cream and diced tomatoes on top.
Notes
- Make Ahead: Assemble and refrigerate up to 24 hours before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Optional Add-ins: Ground beef, bell peppers, or jalapeños for added flavor and spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 270
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg
