Last Updated on August 24, 2025 by Casia Valdés
If you’re craving the perfect blend of comfort, ease, and nostalgic flavor all wrapped up in one dish, this Mexican White Trash Casserole is your new go-to. Think crunchy Nacho Doritos, tender shredded chicken (or beef), melty cheese, creamy soup, Rotel tomatoes, sour cream, and taco seasoning—all layered in a casserole dish and baked until bubbly and golden. It’s like your favorite nacho platter and a cozy baked meal had a delicious baby.
What I love most about this dish is how it’s simultaneously playful and deeply satisfying. The Doritos on the bottom soak up the creamy filling while keeping a delicious crunch on top. The warm melted cheese contrasts with the tang of sour cream and the kick of taco seasoning—every bite is a flavor-packed explosion. That makes it perfect for laid-back weeknight dinners or casual hangouts. You don’t need extra sides—just grab a spoon and dig in. Whether you’re feeding long-time friends or introducing new guests to a fun and indulgent meal, this casserole always hits the spot.
Now, consider this: a single bowl to mix, a single dish to bake, and the cleanup? Practically nonexistent. But it still feels special; that’s the beauty of this recipe. You can effortlessly make it by mixing a few pantry staples, and your oven does the rest. No need to scroll through hours of prep videos—it’s fast, affordable, satisfying, and unforgettable. Over the years, it’s evolved into one of my top requests when friends ask me to bring something easy that always impresses.
Why You’ll Love This Recipe
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Effortlessly satisfying – minimal prep, maximum flavor payoff
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Deliciously crispy and creamy – crunchy chip base and soft, cheesy topping
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Highly crowd-friendly – perfect for potlucks, game nights, or family dinners
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Flexible and forgiving – swap proteins, cheese, or add-ins as you please
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Fantastic leftovers – reheat easily or repurpose into tacos or quesadillas
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A pantry dinner hero – great for using up leftover chips, meats, or canned goods
Ingredients (Serves ~6)
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1 bag Nacho Doritos, crushed
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2 cups shredded chicken or ground beef
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2 cups shredded cheese (plus more for topping, optional)
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1 can (10.75 oz) cream of chicken soup
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1 can Rotel tomatoes, undrained
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½ cup sour cream
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½ cup milk
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½ package taco seasoning (adjust to heat preference)
Step‑by‑Step Instructions
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Prepare your dish
Preheat oven to 350°F (175°C). Lightly spray a 2-quart casserole dish with nonstick cooking spray. -
Mix the filling
In a large bowl, combine chicken or ground beef, 1 cup shredded cheese, cream of chicken soup, Rotel, sour cream, milk, and taco seasoning. Stir until well mixed. -
Create the layers
Spread half of the crushed Doritos in the bottom of the dish. Layer half of the meat mixture over the chips. Repeat with the remaining chips and meat. If you want extra cheesiness, sprinkle more cheese on top. -
Bake
Cover the casserole with foil and bake for 35 minutes. If making a double batch in a larger pan, bake for about 45 minutes. -
Cool and serve
Remove from oven and let sit for a few minutes to help set. Serve warm. Garnish with extras like green onions, cilantro, or sliced jalapeños if you like.
Tips for Success
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Serve slightly cooled to retain texture and avoid runny filling
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Keep using Doritos—plain tortilla chips won’t deliver the same cheesy Doritos flavor
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Customize heat level with more or less seasoning or salsa
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Let it rest—cooling helps it slice more cleanly and stay together
Variations
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Add veggies – stir in corn, black beans, or bell peppers
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Switch the meat – try ground turkey, chorizo, or skip it altogether for a veggie version
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Use other chips – Flamin’ Hot Doritos or Cool Ranch are bold choices
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Mexican fusion – top with avocado, pico, or a drizzle of spicy crema
Make‑Ahead & Storage
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Prep the casserole a day ahead and refrigerate before baking
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Store leftovers in the fridge for up to 4 days
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Freeze pre-baked or baked portions in airtight containers for up to 2 months
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Reheat: oven works best to keep texture; microwave works in a pinch
Frequently Asked Questions
Can I use regular tortilla chips instead of Doritos?
You can—but you’ll miss that distinct cheesy Doritos flavor. Use as-is for authenticity.
Can I make this gluten-free?
Yes—just use gluten-free chips and ensure taco seasoning and soup are gluten-free.
Can I make this vegetarian?
Yes! Replace meat with grilled veggies or beans and use a vegetable-based soup.
Final Thoughts
This Mexican White Trash Casserole combines the nostalgic, bold flavor of Doritos with creamy, cheesy chicken (or beef), transforming pantry basics into a wildly flavorful and fun dish. It hits all the right comfort food notes while being flexible enough to suit any schedule, ingredient stash, or culinary mood. Whether you’re feeding a crowd or craving solo indulgence, it’s bound to leave a memorable mark on your dinner rotation.
Table of Contents
Mexican White Trash Casserole
Ingredients
Method
- Prepare your dish
- Preheat oven to 350°F (175°C). Lightly spray a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine chicken or ground beef, 1 cup shredded cheese, cream of chicken soup, Rotel, sour cream, milk, and taco seasoning. Stir until well mixed.
- Spread half of the crushed Doritos in the bottom of the dish. Layer half of the meat mixture over the chips. Repeat with the remaining chips and meat. If you want extra cheesiness, sprinkle more cheese on top.
- Cover the casserole with foil and bake for 35 minutes. If making a double batch in a larger pan, bake for about 45 minutes.
- Remove from oven and let sit for a few minutes to help set. Serve warm. Garnish with extras like green onions, cilantro, or sliced jalapeños if you like.
