Sizzling Mexican Beef Trash for a Festive Summer Fiesta

Mexican beef trash transforms a delicious snack into a comfort food for the whole family. Using tortilla chips as a base ingredient in a casserole can make you skeptical about the outcome. No worries. Mexican beef trash is the perfect combination of crunchy tortilla chips with cheese and chilies, and what you put on the table is a satisfying dish with multiple layers of flavor.

An ideal embodiment of Tex-Mex cuisine, this Mexican beef trash recipe is popular in many parts of the US and Mexico. Kids and adults love the dish, and it’s perfect for serving as a main entrée or side dish for various occasions such as barbecues, potlucks, picnics, or family dinners.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Dietary Restrictions 
• Variations
• Equipment
• Storage
• Pro Tips
• Sizzling Mexican Beef Trash for a Festive Summer Fiesta
• Comments

Ingredients

• Tortilla chips — 1 bag, 14-16 ounces
• Queso dip — 2 cups
• Cheddar cheese — 1 cup, shredded
• Mozzarella cheese — 1 cup, grated
• Diced tomatoes — 1 can (14 ounces), preferably containing green chilies, drained
• Onion powder — 1 tbsp.
• Garlic powder — 1 tsp.
• Ground cumin — ½ tsp.
• Ground black pepper — ½ tsp.
• Paprika — ½ tsp.
• Chili powder — 2 tsp.
• Salt — 1 tsp.

Instructions

1. Set your oven to 380°F degrees and generously grease a 9x13 baking tray with cooking oil spray.

2. In a mixing bowl, combine the diced tomatoes, chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper.

3. Layer half of the tortilla chips at the bottom of the baking dish. Crush them a little, but do not over-crush.

4. Drizzle half of the queso dip over the chips, spreading it evenly.

5. Sprinkle half of the shredded cheddar and half of the grated mozzarella over the queso layer. Make the cheese layer as evenly as possible.

6. Spoon half of the tomato and pepper mixture evenly over the cheese layer.

7. Repeat the layers with the remaining half of the ingredients in the same order: tortilla chips, queso, cheese, and tomato mixture.

8. Cover the baking dish with aluminum foil and bake in the oven for about 20 minutes or until the cheese melts completely.

9. Remove the foil and bake for 10 minutes or until the top is slightly golden and bubbly.

10. Remove the casserole from the oven and let it cool slightly before serving.

Substitutions

• Queso dip — Although queso dip gives a rich flavor to Mexican beef trash recipes, some prefer a lighter taste. If that’s also the case for you, omit the queso dip and replace it with the same amount of heavy cream.

• Mozzarella — The traditional Mexican beef trash recipes rarely contain mozzarella, but remember that mixing cheese varieties gives a depth of flavor. Mozzarella and cheddar work perfectly for this recipe. Still, if you only have cheddar cheese at hand, you can leave out mozzarella and use two cups of shredded cheddar instead.

Dietary Restrictions 

• Vegan — If you are vegan or on a plant-based diet, you can use plant-based alternatives of heavy cream, cheddar, and mozzarella. All are widely accessible in grocery stores’ vegan sections and online food sites.

• Gluten-free — Most tortilla chips are gluten-free since they are made with corn. But you should still check the label carefully if you’re gluten intolerant or on a gluten-free diet to be sure.

Variations

• Meaty — This Mexican beef trash recipe leaves much room for creativity. One of the creative ways is adding leftover chicken. Add one or two cups of shredded chicken breast meat, depending on the leftover amount. The trick is reducing the canned tomatoes when using leftover chicken. Use half the amount of tomatoes to get a better chicken taste.

• Cover with bread crumbs — Sprinkling a thick layer of bread crumbs on top will make a difference. Don’t cover the baking dish with aluminum foil when I use bread crumbs. This twist adds a layer of crunch.

• Freshen it up — Add herbs such as dried rosemary and thyme to the casserole. Dried oregano and basil work well too. You can also serve the dish with chopped cilantro or green onions. This adds a finishing fresh touch to the casserole.

Equipment

• Measuring spoons and cups

• Mixing bowls

• 9x13 baking dish

• Cooking spray oil

• Oven

• Whisk

• Aluminum foil

Storage

• You can keep the leftover casserole in the refrigerator for about three days. Use an airtight container to store.

• The Mexican beef trash recipe is also suitable for freezing. Store the cooled casserole in an airtight container, divide it into resealable freezer bags, and place it in the freezer. You can store the leftover casserole in the freezer for about two months. Thaw for about 15 minutes before reheating.

Pro Tips

• Homemade queso dip — Try this Mexican beef trash recipe with homemade queso dip. It enhances the homemade feel of the casserole. Making the dip takes some time, so doing it in large batches is recommended.