Spicy Mexican White Trash Casserole 
This vibrant casserole brings together bold spices, creamy textures, and a crunchy topping for the perfect family meal!
Ingredients:
1 lb ground beef
1 medium onion, diced
1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
1 (10.5-ounce) can cream of mushroom soup
1 (10.5-ounce) can cream of chicken soup
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained and rinsed
10 oz bag tortilla chips, crushed
2 cups shredded Mexican cheese blend
1 cup sour cream
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
Salt & pepper to taste
Fresh cilantro (for garnish)
Directions:
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, cook ground beef and diced onion over medium heat until browned and soft. Drain excess grease.
Stir in diced tomatoes, both cream soups, corn, black beans, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined.
Spread half of the crushed tortilla chips in the bottom of the prepared dish.
Pour the beef mixture over the chips, spreading it evenly.
Top with the remaining crushed chips and sprinkle shredded cheese over the casserole.
Bake for 25-30 minutes, until cheese is melted and bubbly.
Remove from the oven, let cool, then serve with a dollop of sour cream and a sprinkle of cilantro.
