Mexican White Trash Casserole

🥘 Mediterranean-Style “Mexican” White Trash Casserole

⏱ Prep Time

15 minutes

⏳ Bake Time

30–35 minutes

🍽 Serves

6–8

🧺 Ingredients

• 1 lb (450 g) ground chicken or turkey (or lean beef)

• 2 tbsp extra-virgin olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp oregano

• ½ tsp chili powder (optional heat)

• Salt & black pepper, to taste

• 1 can (10 oz / 300 g) Rotel tomatoes (or diced tomatoes with green chilies)

• 1 can (15 oz / 425 g) black beans or chickpeas, drained

• 1 cup corn kernels

• 1½ cups Greek yogurt (Mediterranean swap for sour cream)

• 1 cup shredded mozzarella

• 1 cup shredded Monterey Jack or mild cheddar

• 2 cups crushed tortilla chips (or baked pita chips)

• ½ cup crumbled feta (Mediterranean twist)

• ¼ cup fresh parsley or cilantro, chopped

🔥 Instructions

1. Preheat oven
   Preheat to 375°F (190°C). Lightly grease a baking dish.

2. Cook the protein
   Heat olive oil in a skillet over medium heat.
   Add onion and cook until soft. Add garlic and cook 30 seconds.
   Add ground meat, breaking it up until browned.

3. Season & simmer
   Stir in paprika, cumin, oregano, chili powder, salt, and pepper.
   Add Rotel tomatoes, beans, and corn. Simmer 5 minutes.

4. Make it creamy
   Remove from heat. Stir in Greek yogurt and half of the shredded cheeses.

5. Assemble casserole
   Spread mixture into baking dish.
   Top with crushed chips, remaining shredded cheese, and feta.

6. Bake
   Bake uncovered 30–35 minutes, until bubbly and golden.

7. Finish
   Sprinkle with fresh parsley or cilantro. Rest 5 minutes before serving.

🌿 Serving Ideas

• Top with diced avocado or olive oil-marinated olives

• Serve with a simple cucumber-tomato salad

• Add a squeeze of lemon or lime for brightness

💡 Variations

• Low-carb: Skip chips; top with zucchini slices

• Vegetarian: Use lentils + chickpeas

• Spicy Mediterranean: Add harissa or crushed red pepper