Name: Mexican Beef Trash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1 can (10 oz) Rotel tomatoes with green chilies, undrained; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup salsa; 2 cups crushed tortilla chips; 1/4 cup chopped green onions (optional); Sliced jalapeños, avocado, or hot sauce for topping (optional)

Looking for a no-fuss, flavor-packed dish to feed a crowd or save as meal prep? Mexican Beef Trash is your go-to. This cheesy, spicy, and utterly satisfying recipe brings together ground beef, creamy beans, salsa, and a hit of crunch from tortilla chips for a comforting dish that delivers bold Tex-Mex vibes. It comes together fast, making it perfect for busy weeknights or casual get-togethers.

Despite its humble name, this dish is anything but basic. Think of it like a deconstructed taco casserole that you can build and bake in one dish. Everything melds together into a scoopable, crowd-pleasing skillet or casserole with endless topping options—jalapeños, avocado, sour cream, you name it.

What Kind of Ground Beef Should I Use?

Go for an 85/15 or 90/10 lean ground beef mix. You want some fat for flavor, but not so much that it turns greasy. You can also use ground turkey or plant-based meat if you’re looking for a lighter or vegetarian version.

Ingredients for the Mexican Beef Trash

1 lb ground beef
1 packet taco seasoning
1 can (10 oz) Rotel tomatoes with green chilies, undrained
1 can (15 oz) black beans, drained and rinsed
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup salsa (your preferred heat level)
2 cups crushed tortilla chips
1/4 cup chopped green onions (optional)
Sliced jalapeños, avocado, or hot sauce for topping (optional)

How To Make the Mexican Beef Trash

Step 1: Brown the Beef

In a large skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat if needed.

Step 2: Add Seasoning and Tomatoes

Stir in the taco seasoning and Rotel tomatoes (with their juice). Let it simmer for about 5 minutes until flavors meld.

Step 3: Mix in Beans and Sour Cream

Add the black beans and sour cream to the skillet. Stir until everything is well combined and heated through.

Step 4: Layer and Top with Cheese

Preheat your oven to 375°F. In a 9×13 baking dish, layer the bottom with crushed tortilla chips. Pour the beef mixture over the chips, then top with shredded cheese and salsa.

Step 5: Bake and Garnish

Bake uncovered for 10-12 minutes or until cheese is melted and bubbly. Sprinkle chopped green onions and add your favorite toppings before serving.

Serving and Storing Mexican Beef Trash

Serve this dish hot, straight out of the oven. It pairs beautifully with a fresh green salad or Mexican rice on the side. For a fun twist, scoop it up with more tortilla chips like a hearty nacho dip.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. This dish also freezes well for up to 2 months—just omit the chips when freezing and add fresh ones when ready to serve.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble everything except the chips and cheese, store it in the fridge, and add them right before baking.

Can I make it vegetarian?

Absolutely. Swap the beef for plant-based crumbles or even lentils.

Is this dish spicy?

It depends on the salsa and Rotel you use. Opt for mild versions or add a splash of hot sauce if you like it fiery.

Can I use other types of beans?

Sure! Pinto beans or kidney beans work just as well.

What can I use instead of sour cream?

Greek yogurt is a great substitute that adds a similar creaminess.

Will the chips get soggy?

They do soften slightly, but still offer a nice texture contrast. Add extra crushed chips on top after baking for added crunch.

Want More Mexican-Inspired Casserole Ideas?

If you loved this Mexican Beef Trash bake, check out these other bold, comforting favorites:

Cheesy Mexican Rice Casserole if you love layered cheese and spice.
Calabacitas con Carne Molida for a veggie-forward skillet with vibrant flavors.
The Ultimate Taco Casserole for a taco night twist.
Taco Spaghetti Casserole if you like a pasta crossover with Tex-Mex flair.
Mexican Zucchini and Ground Beef Skillet for a lower-carb but flavor-packed option.

📌 Save this recipe to your Pinterest dinner board so you can whip it up anytime you need something quick and comforting.

I’d love to hear how yours turned out! Did you go spicy or mild? Did you top with avocado, jalapeños, or hot sauce? Let me know in the comments!

And if you’re looking for more dinner inspo, check out my daily recipe boards on Pinterest @NinaDishes for your next delicious discovery.

Mexican Beef Trash

Author: Nina Klatten
Total Time: 30 minutes
Yield: 6 servings

Print Recipe

Description

This cheesy and spicy Mexican Beef Trash is the ultimate comfort casserole packed with taco-seasoned ground beef, beans, sour cream, salsa, and crushed tortilla chips. Perfect for busy weeknights or potluck gatherings, it’s easy to assemble, bakes fast, and satisfies every Tex-Mex craving.

Instructions

1. In a large skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat if needed.

2. Stir in the taco seasoning and Rotel tomatoes (with their juice). Let it simmer for about 5 minutes.

3. Add the black beans and sour cream to the skillet. Stir until everything is combined and heated through.

4. Preheat oven to 375°F. In a 9×13 baking dish, layer the bottom with crushed tortilla chips. Pour the beef mixture over, then top with cheese and salsa.

5. Bake uncovered for 10-12 minutes until the cheese is melted and bubbly.

6. Garnish with green onions and optional toppings before serving.