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Mexican Beef Trash

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When you want a meal that brings the heat, the comfort, and the cheesy pull all in one bite, look no further than Mexican Beef Trash. This indulgent casserole-style dish is an unapologetic celebration of bold Tex-Mex flavors. It’s loaded with ground beef, tender pasta, spicy tomatoes, sweet corn, and layer upon layer of melted cheese. It hits the spot for game nights, potlucks, or cozy family dinners.

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This recipe is as delicious as it is approachable. With a one-pan style bake and plenty of ingredients you likely already have on hand, Mexican Beef Trash combines convenience with full-throttle flavor. It’s a guilty pleasure that requires zero apologies—because when your fork dives into that gooey, golden layer of cheese, all rules go out the window.

What Kind of Pasta Should I Use?

Short pasta like rotini or penne works beautifully in this dish. These shapes capture the saucy goodness in every twist and pocket, holding onto the beef and cheese with each bite. Avoid delicate pasta like angel hair, which can’t hold up under the weight of the hearty ingredients.

Ingredients for the Mexican Beef Trash

  • Ground Beef: The heart of the dish. Rich, savory, and satisfying.
  • Rotini or Penne Pasta: Provides a sturdy base and texture contrast.
  • Canned Corn: Adds a touch of sweetness and color.
  • Rotel (Diced Tomatoes with Green Chilies): Packs heat and tang.
  • Taco Seasoning: Infuses the entire bake with that signature southwest flavor.
  • Cream Cheese: Creates a creamy, tangy base that holds the casserole together.
  • Shredded Cheese (Mexican Blend): Melts into a bubbly, golden crust.
  • Green Onions or Cilantro (optional garnish): A fresh finishing touch.

How To Make the Mexican Beef Trash

Step 1: Brown the Beef

Cook your ground beef in a large skillet over medium heat until browned. Drain the excess fat, then stir in taco seasoning and a splash of water. Let it simmer to infuse flavor.

Step 2: Boil the Pasta

In a separate pot, cook the rotini or penne pasta until just al dente. Drain and set aside.

Step 3: Mix the Base

Add the cream cheese to the beef mixture and stir until melted and creamy. Mix in the Rotel and corn, then fold in the cooked pasta.

Step 4: Assemble the Dish

Transfer everything into a baking dish. Sprinkle generously with shredded cheese.


Step 5: Bake to Perfection

Bake at 375°F (190°C) for about 15-20 minutes, or until the cheese is golden and bubbly.

How to Serve and Store Mexican Beef Trash

Serve it hot straight from the oven, scooped onto plates with a sprinkle of green onions or cilantro. For leftovers, store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot and melty again. You can also freeze it for up to 2 months—just thaw overnight before baking.

What to Serve With Mexican Beef Trash?

Mexican Street Corn

The creamy, spicy corn pairs naturally with this beefy bake.

Guacamole and Chips

A refreshing contrast to the warm, cheesy richness.

Simple Green Salad

Add a crisp, fresh element with a lime vinaigrette.

Cilantro Rice

Bright and herbaceous—balances the boldness.

Black Bean Salsa

Great as a topping or served on the side.

Jalapeño Cornbread

Adds a southern twist with a touch of heat.

Churros or Sopapillas

End the meal with something sweet and cinnamon-sugary.


Want More Casserole Ideas?

If you love the cheesy, comforting goodness of Mexican Beef Trash, don’t miss these other crave-worthy bakes:

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📌 Save this recipe to your Pinterest comfort food board so you can make it whenever the craving hits.

Let me know in the comments how yours turned out. Did you spice it up with jalapeños? Add a crunch topping? I’m always excited to hear how you remix it!

Explore beautifully curated comfort food recipes on ChefAlchemy Recipes on Pinterest and discover your next go-to family favorite!


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Mexican Beef Trash

Mexican Beef Trash


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  • Author: Lorenzo Devereaux
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

This Mexican Beef Trash casserole is the ultimate comfort food—rich, cheesy, and full of bold Tex-Mex flavor. With seasoned ground beef, creamy cheese, Rotel, corn, and pasta, it’s an easy recipe for dinner ideas that everyone will rave about. Whether you’re after a quick dinner, hearty food ideas, or a dish perfect for potlucks, this easy recipe delivers every time. Ideal for cozy nights, weeknight meals, or family gatherings. One bite and you’ll see why this casserole is a go-to favorite in our house!


Ingredients

1 pound ground beef

8 ounces rotini or penne pasta

1 cup canned corn (drained)

1 can (10 oz) Rotel diced tomatoes with green chilies

1 packet taco seasoning

4 ounces cream cheese

2 cups shredded Mexican blend cheese

2 tablespoons chopped green onions or cilantro (optional garnish)


Instructions

1. Cook ground beef in a large skillet over medium heat until browned; drain excess fat.

2. Stir in taco seasoning with a splash of water; simmer for 2 minutes.

3. Boil pasta in a separate pot until al dente; drain.

4. Add cream cheese to the beef mixture and stir until melted and creamy.

5. Mix in Rotel tomatoes and corn.

6. Fold in cooked pasta until fully combined.

7. Transfer everything to a baking dish and top with shredded cheese.

8. Bake at 375°F (190°C) for 15–20 minutes until cheese is bubbly and golden.

9. Garnish with chopped green onions or cilantro if desired.

10. Serve hot and enjoy!

Notes

For extra spice, stir in a diced jalapeño or use hot Rotel.

Swap the pasta for cooked rice if you prefer a rice casserole twist.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 portion
  • Calories: 520
  • Sugar: 5g
  • Sodium: 950mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 75mg

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