Who doesn’t love a quick, hearty meal that brings bold flavors to the table? Our Mexican Trash recipe with chicken is the ultimate comfort food, blending zesty spices, creamy textures, and cheesy goodness into one irresistible dish. It’s a crowd-pleaser that’s perfect for busy weeknights or casual gatherings.
This dish gets its playful name from its layered, casserole-style approach that combines simple pantry staples into a flavorful masterpiece. Inspired by classic Tex-Mex cuisine, it’s packed with shredded chicken, savory beans, and gooey cheese, all baked to perfection. It’s easy to make, satisfying, and guaranteed to have everyone coming back for seconds.
Mexican Trash Recipe With Chicken
Let’s dive into crafting this flavor-packed Mexican Trash recipe with chicken. This simple, crowd-pleasing dish brings together effortless ingredients with maximum taste. Follow these step-by-step instructions to layer bold, Tex-Mex flavors that everyone will love.
Ingredients You’ll Need:
Here’s everything we’ll need to recreate this savory casserole. Be sure to prep each ingredient as noted for optimal results.
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 1 packet taco seasoning
- 8 ounces sour cream
- 2 cups shredded Mexican blend cheese, divided
- 1 bag (9 ounces) tortilla chips, slightly crushed
- 1/2 cup green onions, sliced thin (for garnish)
Step-By-Step Instructions:
1. Preheat the oven
Set the oven to 350°F (175°C). While it heats up, grease a 9×13-inch casserole dish with non-stick spray or a light layer of oil.
2. Prepare the chicken mixture
In a large mixing bowl, combine the shredded chicken, black beans, corn, Rotel tomatoes, taco seasoning, sour cream, and 1 cup of shredded Mexican cheese. Mix everything thoroughly to ensure the spices and sauce coat the ingredients evenly.
3. Layer the casserole
Start by spreading a layer of crushed tortilla chips on the bottom of the casserole dish. Add half of the prepared chicken mixture and spread it into an even layer. Sprinkle half of the remaining shredded cheese evenly on top. Repeat the layering process with another layer of tortilla chips, the remaining chicken mixture, and the last layer of shredded cheese.
4. Bake to perfection
Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden on top. The layers should bubble slightly as they cook, creating a rich, creamy texture.
5. Garnish and serve
Remove the casserole from the oven and let it cool for about 5 minutes. Sprinkle sliced green onions on top just before serving for a pop of color and fresh flavor.
Quick Tips:
- You can substitute pinto beans for black beans or use a mix for variety.
- To make it spicier, add sliced jalapeños or a dash of hot sauce to the chicken mixture.
- If you prefer a lighter option, use low-fat sour cream and cheese.
Layer Breakdown Table:
| Layer Number | Ingredients | Notes |
|---|---|---|
| 1 | Crushed tortilla chips | Acts as the crunchy base that holds up the dish |
| 2 | Chicken, beans, corn, Rotel, cheese mixture | Provides a savory, creamy, and spiced foundation |
| 3 | Shredded Mexican cheese | Melts beautifully to create the ooey-gooey top layer |
This step-by-step guide ensures the Mexican Trash Recipe With Chicken is easy to follow and seamlessly layered for maximum flavor.
Ingredients
To craft the ultimate Mexican Trash recipe with chicken, we’ll need a precise mix of flavorful and fresh ingredients. Here’s everything you’ll need for this easy casserole:
Pantry Staples
- 2 cups shredded chicken (cooked, rotisserie chicken works great)
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn, drained (fresh or frozen also works)
- 1 can Rotel tomatoes (10 oz, do not drain)
- 1 packet taco seasoning (store-bought or homemade)
Creamy & Cheesy Goodness
- 1 cup sour cream
- 2 cups shredded cheese (cheddar, Mexican blend, or pepper jack)
Extras for Layering
- 6-8 corn tortillas (cut into quarters or strips)
- Optional: 1/4 cup sliced black olives for topping
- Optional: 1-2 green onions (chopped, for garnish)
Ingredient Insights:
- Using rotisserie chicken cuts prep time while still providing rich flavor.
- Go with low-sodium beans or seasoning if preferred.
- Swap sour cream with Greek yogurt for a lighter alternative.
Tools And Equipment
To make our Mexican Trash Recipe with Chicken as seamless as possible, having the right tools and equipment on hand is essential. Here’s what we’ll need to assemble and cook this delicious casserole:
Essential Tools
- Large Mixing Bowl: For combining shredded chicken, beans, corn, and other ingredients efficiently.
- 9×13-Inch Baking Dish: Ideal for layering the casserole and ensuring even cooking. A glass or ceramic dish works best for retaining heat.
- Wooden Spoon or Silicone Spatula: Perfect for mixing the ingredients thoroughly without scratching your bowls or pans.
- Measuring Cups and Spoons: Essential for precise measurements of the broth, seasoning, and other ingredients.
- Sharp Knife and Cutting Board: For chopping optional garnishes like green onions, jalapeños, or olives.
- Aluminum Foil (Optional): To cover the casserole while baking for a softer result.
Helpful Extras
- Rotisserie Chicken Shredder or Forks: Simplifies the shredding process if you’re using freshly cooked or rotisserie chicken.
- Can Opener: For quickly opening the cans of black beans, corn, and Rotel tomatoes.
- Cheese Grater: If you’re using a block of cheese instead of pre-shredded, this ensures freshly grated, meltier results.
Equipment Table
| Tool/Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Combining ingredients evenly |
| 9×13-Inch Baking Dish | Layering and baking casserole |
| Wooden Spoon/Spatula | Mixing and spreading ingredients |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Knife and Cutting Board | Preparing toppings and garnishes |
| Aluminum Foil | Optional for covering during baking |
| Can Opener | Opening canned ingredients |
| Cheese Grater | Grating freshly melted cheese |
Directions
Let’s get started on making this mouthwatering Mexican Trash casserole. Follow these step-by-step instructions for a seamless and stress-free cooking experience.
Prep
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to warm up while we prepare the ingredients.
- Shred the chicken: If using a rotisserie chicken, remove the meat from the bones and shred it using forks or a shredder. You’ll need about 3 cups of shredded chicken.
- Prepare the mixing ingredients: In a large bowl, combine the following items:
- 1 can of black beans, rinsed and drained.
- 1 can of corn kernels, drained.
- 1 can of Rotel tomatoes undrained (choose your preferred heat level).
- 1 packet of taco seasoning.
- 1 cup of sour cream.
Mix everything thoroughly until well combined.
Cook
- In a large skillet, warm the shredded chicken over medium heat for 2-3 minutes to lightly season it. Sprinkle some taco seasoning, about 1/2 packet, to infuse extra flavor. Set aside once warmed.
- Grate 2 cups of shredded cheese. We love using a mix of cheddar and Monterey Jack for its creamy and gooey texture.
Assemble
- Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Begin layering:
- Spread half of the shredded chicken evenly on the bottom of the baking dish.
- Add a layer of the mixed beans, corn, sour cream, and Rotel mixture.
- Sprinkle a generous handful of shredded cheese over the mixture.
- Repeat the layers:
- Add the remaining chicken as the next layer, follow with the bean mixture, and top it off with the remaining cheese.
- Cover the dish with aluminum foil and bake for 20 minutes at 350°F.
- Uncover the dish, bake for an additional 10 minutes, or until the cheese is melted and bubbly with golden edges.
| Step | Time | Details |
|---|---|---|
| Preheat oven | 5 minutes | Set to 350°F (175°C). |
| Cooking chicken | 2-3 minutes | Heat with taco seasoning over medium. |
| Baking (covered) | 20 minutes | Bake with foil. |
| Baking (uncovered) | 10 minutes | Melt and bubble cheese. |
Tips For Success
For a truly delicious and foolproof Mexican Trash recipe with chicken, follow these expert tips to ensure your dish turns out flavorful and perfectly baked every time:
1. Use Freshly Shredded Cheese
We recommend grating a block of cheese instead of using pre-shredded bags. Freshly shredded cheese melts more evenly, giving your casserole a creamy, gooey texture that’s unmatched.
2. Opt for Rotisserie Chicken for Convenience
Using pre-cooked rotisserie chicken saves time and adds rich flavor. Simply shred it at home or use a meat shredder for quick preparation. This shortcut keeps your casserole moist and tender.
3. Mix Ingredients Thoroughly
When combining the black beans, corn, Rotel tomatoes, taco seasoning, and sour cream, ensure everything is evenly distributed. This uniform mix prevents uneven seasoning in the dish.
4. Layer Ingredients Strategically
Spread the layers evenly for balanced flavors throughout your casserole. A practical arrangement would look like this:
| Layer | Ingredients | Tips |
|---|---|---|
| First (Base) | Tortilla chips or crushed tortillas | Create an even base to soak up flavors without getting soggy. |
| Second | Mixture of chicken, beans, and seasoning | Spread evenly for uniform distribution. |
| Third | Shredded cheese | Ensure full coverage for each bite to get cheese with every forkful. |
5. Cover Then Bake Uncovered
Covering the baking dish with foil traps heat, ensuring the layers cook evenly for about 20 minutes. After removing the foil, continue baking uncovered to achieve a golden-bubbly cheese topping.
6. Adjust Spice Levels
Tailor the heat level by choosing mild, medium, or hot Rotel tomatoes or taco seasoning. For an extra kick, try adding chopped jalapeños or a pinch of cayenne pepper.
7. Choose The Right Baking Dish
A 9×13-inch baking dish works best for this recipe. It provides enough space for proper layering and baking, ensuring everything cooks through without spilling over.
8. Let It Rest Before Serving
After baking, let the casserole rest for 5-10 minutes. This allows the layers to settle slightly, making it easier to cut and serve cleanly.
Variations And Substitutions
One of the best things about this Mexican Trash recipe with chicken is how versatile it is. From switching up proteins to using alternative seasoning mixes, we can easily customize this casserole to suit different tastes or preferences. Here are some easy swaps and additions you can incorporate:
Protein Choices
While shredded chicken is traditional in this dish, we can substitute it with other proteins for a fresh twist:
- Ground Beef or Turkey: Cooked ground beef or turkey brings a heartier flavor. Brown it with taco seasoning for added depth.
- Shredded Pork: Perfect for a smoky twist. Slow-cooked pork works wonderfully here.
- Vegetarian Option: Replace the meat with an extra can of beans (pinto, kidney, or black) or add sautéed vegetables like zucchini or bell peppers.
Bean Substitutions
If black beans are not your favorite, try experimenting with:
- Pinto Beans: For a more traditional Mexican flavor.
- Refried Beans: Spread refried beans between the casserole layers for added creaminess.
- No Beans: Skip the beans altogether and add sautéed vegetables or rice in their place.
Cheese Variations
Cheese adds rich flavor and texture, but we can mix things up:
- Pepper Jack Cheese: Adds a subtle kick for spice lovers.
- Mexican Cheese Blend: Pre-shredded blends offer convenience and great flavor combinations like Monterey Jack, cheddar, and asadero cheese.
- Dairy-Free Shredded Cheese: For a lactose-free option, choose your favorite plant-based cheese.
Spice & Seasoning Alternatives
If you want to tweak the flavor profile, here are a few options:
- Homemade Taco Seasoning: Mix your own blend of chili powder, garlic powder, cumin, paprika, and oregano for a fresh DIY seasoning.
- Chipotle Powder or Smoked Paprika: Add these for a smoky punch.
- Mild Seasoning: Skip the heat by using a blend of cumin and garlic without chili powder or cayenne.
Additional Toppings
To enhance texture and flavor, consider these optional toppings:
- Crushed Tortilla Chips: Sprinkle on top before baking for added crunch.
- Sliced Jalapeños: For a spicy kick.
- Cilantro and Lime: Garnish with fresh cilantro leaves and lime juice for brightness.
- More Cheese: Add an extra layer of cheese on top during the last few minutes of baking for a gooey finish.
Layering Add-Ins
For a more personalized casserole, integrate extra layers:
- Rice or Quinoa: Pre-cooked rice or quinoa can act as a hearty base layer.
- Corn Tortillas: Use whole corn tortillas instead of crushing chips for a thicker, tamale-like texture.
- Roasted Vegetables: Add roasted poblano peppers, zucchini, or mushrooms between layers for added depth.
| Ingredient/Component | Recommended Substitutions or Alternatives |
|---|---|
| Shredded Chicken | Ground beef, turkey, pork, or extra beans |
| Black Beans | Pinto beans, refried beans, or sautéed vegetables |
| Shredded Cheese | Pepper Jack, Mexican cheese blend, or dairy-free |
| Taco Seasoning | Homemade seasonings, chipotle powder, or mild mix |
| Tortilla Chips | Whole corn tortillas, crushed nacho chips |
Make-Ahead And Storage Instructions
Making Mexican Trash with Chicken ahead of time and storing it properly ensures convenience and delicious leftovers. Here’s how we can prepare and store this flavorful casserole efficiently:
Make-Ahead Instructions
- Assemble in Advance:
Prepare the casserole according to the recipe instructions, stopping before the baking step. Layer all the ingredients in a 9×13-inch baking dish as directed, but do not bake.
- Cover Securely:
Wrap the unbaked casserole tightly with plastic wrap or aluminum foil to keep it fresh and prevent air exposure. If desired, use a reusable, airtight lid that fits the dish.
- Refrigeration:
Store the covered dish in the refrigerator for up to 24 hours. This option is perfect for prepping ahead of a busy weeknight or event.
- Freezing Option:
To freeze the casserole, complete the layering process, and then wrap it securely in two layers of plastic wrap followed by aluminum foil for added protection. Label the dish with the date and contents.
- Freeze for up to 3 months.
- Baking From Chilled:
When ready to bake, remove the dish from the refrigerator 30 minutes before baking to allow it to come to room temperature. Bake as directed, adding an extra 5-10 minutes of baking time if needed.
- Baking From Frozen:
For frozen casseroles, thaw overnight in the refrigerator, then bake as directed. Alternatively, bake straight from frozen at 350°F (175°C), covering with foil for the first 30 minutes and uncovering until the top is bubbly and golden. Total bake time may increase to 1 hour or more.
Storage Instructions
Proper storage ensures the Mexican Trash with Chicken stays fresh and tasty. Follow these steps:
For Leftovers:
- Cool Completely:
After serving, let the casserole cool to room temperature. This prevents condensation and keeps the texture intact during storage.
- Portion Out:
Divide leftovers into airtight containers for easy reheating or meal prep. Use shallow containers to cool the casserole evenly.
- Refrigeration:
Store the leftover casserole in the refrigerator for up to 4 days. Ensure the containers are sealed tightly to maintain freshness.
Freezing Leftovers:
- Steps for Freezing:
Place individual portions in freezer-safe containers or freezer bags. For added protection, wrap the containers in a layer of foil.
- Label and Date:
Clearly label each container with the contents and freezing date to avoid any confusion later on.
- Storage Time:
- Frozen leftovers last up to 3 months.
Reheating Instructions
Use these guidelines to reheat the casserole without losing its creamy texture and flavor:
| Method | Instructions |
|---|---|
| Oven | Preheat oven to 350°F (175°C). Place casserole in an oven-safe dish, cover with foil, and reheat for 20-30 minutes or until thoroughly heated. |
| Microwave | Transfer a portion to a microwave-safe dish. Heat on medium power in 1-minute intervals, stirring between intervals, until evenly warm. |
| Stove | Scoop casserole into a non-stick skillet and heat on low, stirring gently, until warmed through. Add a splash of water or broth if needed for moisture. |
Pro Tips for Reheating:
- Add extra shredded cheese on top before reheating for a fresh, cheesy layer.
- For crispier textures, sprinkle crushed tortilla chips on reheated servings.
Conclusion
Mexican Trash with chicken is more than just a recipe; it’s a flavorful, comforting dish that brings people together. Its versatility and ease make it a go-to option for busy nights, casual gatherings, or meal prep. By combining simple ingredients with bold flavors, this casserole delivers a satisfying meal that’s sure to impress.
Whether you stick to the original recipe or customize it to suit your taste, this dish offers endless possibilities. With minimal effort and maximum flavor, it’s a reliable addition to any recipe collection. Let’s embrace the joy of creating and sharing this cheesy, hearty favorite with those we love.
Frequently Asked Questions
What is Mexican Trash casserole?
Mexican Trash casserole is a layered, baked dish featuring shredded chicken, beans, corn, Rotel tomatoes, taco seasoning, sour cream, and cheese. Known for its bold flavors and creamy textures, it’s a delicious and easy-to-make comfort food that’s perfect for weeknights or gatherings.
Why is it called Mexican Trash?
The name “Mexican Trash” playfully refers to its casual, casserole-style preparation where ingredients are layered and baked together. Despite the quirky name, the dish is a flavorful and crowd-pleasing meal.
Can I substitute chicken with another protein?
Yes! You can use ground beef, turkey, shredded pork, or even make it vegetarian by adding more beans, roasted vegetables, or plant-based meat substitutes.
What are some topping ideas for the casserole?
Toppings like crushed tortilla chips, jalapeños, fresh cilantro, diced avocado, sour cream, or a drizzle of hot sauce add great flavor and texture to the casserole.
Can I make Mexican Trash casserole ahead of time?
Absolutely! Assemble the casserole, cover it well, and store it in the refrigerator for up to 24 hours. Bake it when you’re ready to enjoy.
How do I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, ensuring it’s heated through for the best taste and texture.
Can I freeze Mexican Trash casserole?
Yes, you can freeze it! Assemble the casserole, cover it tightly, and freeze for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight before baking as directed.
What tools do I need to make the recipe?
You’ll need a 9×13-inch baking dish, a large mixing bowl, measuring cups and spoons, a sharp knife, and optional tools like a rotisserie chicken shredder and cheese grater for convenience.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese is recommended as it melts better and has a creamier texture compared to pre-shredded varieties treated with anti-caking agents.
How can I adjust the spice level?
To make it spicier, add extra taco seasoning, use spicy Rotel tomatoes, or mix in diced jalapeños. For a milder flavor, use mild taco seasoning and canned tomatoes without chiles.
How long does it take to bake Mexican Trash casserole?
The casserole bakes for about 25–30 minutes at 350°F (175°C). You’ll bake it covered at first, then uncover it to let the top turn bubbly and golden.
Do I need to let the casserole rest before serving?
Yes, letting the casserole rest for 5–10 minutes after baking helps the layers set and makes it easier to serve. It also enhances the flavors!