Mexican White Trash Casserole

A crunchy, creamy, cheesy Tex-Mex bake made with Doritos, seasoned chicken (or beef), Rotel and a creamy sauce. Ready in ~45 minutes and perfect for weeknights or potlucks.

Why you’ll fall in love

This casserole is reckless in the best possible way: crunchy Doritos, melty cheese, tangy Rotel and creamy soup come together into a single, comforting spoonful. It’s fast, forgiving, and nostalgia in casserole form — you’ll want it on repeat.

Tools you’ll need

• 9×13-inch (23×33 cm) baking dish (or similar)

• Large mixing bowl

• Medium mixing bowl

• Measuring cups & spoons

• Can opener

• Rubber spatula or wooden spoon

• Knife and cutting board (if chopping)

• Aluminum foil (optional)

• Oven mitts

Ingredients (accurate quantities)

• 1 bag Nacho Doritos, crushed (about 9.5–10 oz / 270–280 g)

• 2 cups cooked chicken (shredded) or 2 cups cooked ground beef (about 240–260 g cooked)

• 2 cups grated cheese (cheddar or Mexican blend), plus extra for topping if desired (≈ 200–240 g)

• 1 can (10.5–11 oz / ~284–305 g) condensed cream of chicken soup

• 1 can Rotel (10.75 oz / 305 g), do not drain

• 1/2 cup sour cream (120 ml)

• 1/2 cup milk (120 ml)

• 1/2 packet taco seasoning (or to taste; about 1–1½ tbsp)

• Salt and black pepper to taste (optional)

• Fresh cilantro or sliced green onions for garnish (optional)

Prep & cook times

• Prep time: 15 minutes

• Cook time / bake time: 20–25 minutes

• Total time: 35–40 minutes

• Yields: about 8 generous servings

Step-by-step instructions

1. Preheat the oven. Preheat to 350°F (175°C). Grease the 9×13 dish lightly or spray with nonstick spray.

2. Crush the Doritos. Place the Doritos in a large bowl or a sealed bag and crush them to bite-sized pieces — you want a mix of crumbs and small chunks for texture. Reserve about 1 cup of the crushed Doritos for a crunchy topping.

3. Mix the creamy base. In a medium bowl combine the cream of chicken soup, sour cream, milk and the 1/2 packet taco seasoning. Whisk until smooth. Taste and add a pinch of salt or pepper if needed.

4. Combine filling. In the large bowl, add the cooked chicken (or ground beef), Rotel (with juices), and 2 cups of grated cheese. Pour the creamy mixture over and fold gently until everything is evenly coated.

5. Layer in the dish. Spread about half of the crushed Doritos across the bottom of the prepared baking dish (this gives a crunchy base). Spoon the filling evenly over the Doritos and spread to the edges. Sprinkle the reserved 1 cup crushed Doritos evenly over the top, then scatter a little extra cheese if you like it extra gooey.

6. Bake. Bake uncovered 20–25 minutes, until the casserole is bubbly and the top is lightly golden. If your top browns too quickly, tent with foil for the last 5–10 minutes.

7. Rest and serve. Let it rest 5–10 minutes before scooping — the rest helps the casserole set so it serves neatly. Garnish with cilantro or green onions if desired.

Tips for a successful casserole

• Don’t make the Doritos powder-fine. Keep a mix of crumbs and small chips for the best crunchy texture.

• Control creaminess: If the mixture looks too thin before baking, add an extra 1/4 cup of cheese or slightly less milk. If it’s too thick, add a splash more milk.

• Even cooking: Spread ingredients evenly and avoid over-packing the dish so heat circulates and it heats uniformly.

• Flavor boost: Sauté a small chopped onion and 1 minced garlic clove with the meat for deeper flavor before combining. Drain excess fat if using ground beef.

• Spice control: Use full taco seasoning for a bolder flavor — start with half a packet and add more after tasting the mixed filling.

Variations & additions

• Vegetarian: Swap chicken/beef for 2 cups cooked black beans or a mixture of black beans + corn. Add a little extra taco seasoning.

• Healthier swap: Use baked tortilla chips or crushed baked Doritos, reduced-fat sour cream, and lower-fat cheese. Use shredded rotisserie chicken for convenience.

• Creamier Tex-Mex: Mix in 1/2 cup cream cheese softened into the base for ultra-silky texture.

• Spicy: Add 1–2 sliced jalapeños (fresh or pickled) or a dash of hot sauce.

• Loaded version: Stir in 1 cup corn kernels and 1/2 cup black beans. Top with avocado slices after baking.

Storage & reheating

• Refrigerator: Cool to room temperature, cover tightly and refrigerate up to 3–4 days.

• Freezer: Freeze in a sealed container up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat from fridge: Reheat individual portions in the microwave for 1–2 minutes (stir once), or reheat the whole dish at 350°F (175°C) covered with foil for 15–20 minutes, then uncover for 5 minutes to crisp the top. Add a splash of milk if texture seems dry.

• To crisp the topping: Finish under the broiler for 1–2 minutes (watch carefully) or sprinkle a handful of fresh crushed Doritos and bake uncovered 5–8 minutes.

Approximate nutrition (per serving, estimated)

Estimates are approximate and depend on exact brands and ingredient choices. Calculations below assume the recipe makes 8 servings.

• Calories: ~450 kcal per serving

• Protein: ~21 g

• Total fat: ~26 g

• Total carbohydrates: ~26 g

(These values are rough estimates — if you need precise nutrition for medical or diet reasons, use exact brand labels or a nutrition calculator with your specific ingredients.)

Frequently asked questions (FAQ)

Q: Can I use other chips instead of Doritos?
A: Yes — plain tortilla chips, spicy chips, or even Fritos will work. Expect subtle flavor and texture changes.

Q: Can I assemble ahead of time?
A: You can assemble and refrigerate for a few hours before baking. If refrigerating longer, wait to add the reserved crunchy Doritos on top until right before baking to preserve crunch.

Q: Is this recipe very spicy?
A: Not unless you make it so. Using a half packet of taco seasoning keeps heat moderate. Add more seasoning or jalapeños for spicier notes.

Q: Can I use canned chicken?
A: You can, but drain excess liquid. Freshly cooked or rotisserie chicken has better texture.

Q: Will the bottom get soggy?
A: A full Doritos layer on the bottom helps create a barrier. Letting the casserole rest 5–10 minutes after baking also helps it set and reduces sogginess.

Final nudge

This recipe is ridiculously forgiving — it thrives on shortcuts and tweaks. If you want comfort food with attitude, give this Mexican White Trash Casserole a try: crunchy, creamy, and unapologetically satisfying. Put on an apron, blast your favorite tune, and enjoy the delicious chaos.