Mexican White Trash Casserole

Here’s a tasty and comforting Mexican White Casserole recipe that blends creamy and savory flavors with a Tex-Mex twist. It’s a great dish for family dinners or potlucks.

🌮 Mexican White Casserole

🧂 Ingredients:

• 1 lb ground turkey or chicken (or lean ground beef)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (4 oz) diced green chilies

• 1 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 can (15 oz) white beans, drained and rinsed (e.g., Great Northern or Cannellini)

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a twist)

• 1/2 cup sour cream

• 1/2 cup milk

• 2 cups shredded Monterey Jack cheese (or Pepper Jack for spice)

• 6 small flour tortillas, cut into quarters or strips

• Optional toppings: chopped green onions, cilantro, diced tomatoes, jalapeños

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Cook the meat: In a large skillet, cook the ground turkey (or chicken/beef) with chopped onion over medium heat until browned. Add garlic, green chilies, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes.

3. Mix the filling: Stir in the white beans, cream of chicken soup, sour cream, and milk. Heat through, then remove from heat. Stir in 1 cup of the shredded cheese.

4. Assemble the casserole:

   • Layer half of the tortilla pieces on the bottom of the prepared baking dish.

   • Spread half of the meat mixture on top.

   • Repeat with the remaining tortillas and meat mixture.

   • Top with the remaining 1 cup of cheese.

5. Bake uncovered for 25–30 minutes, until bubbly and golden on top.

6. Garnish and serve: Let sit for 5 minutes. Top with green onions, cilantro, and other optional toppings if desired.

📝 Tips:

• For extra flavor, add corn or sautéed bell peppers to the filling.

• Use rotisserie chicken for a quick version.

• Great served with Spanish rice or a side salad.