Tex-Mexi-Cackalack Casserole

Serves about 8, and serves 10 if there are no teenagers and you add a side salad.

  • 4-6 Trader Joe's Hashbrown Patties (enough to form a single layer) or a single layer of tater tots

  • 2 cups cooked white beans (navy or great northern)

  • 2 cups cooked, chopped meat (pork, chicken, steak, whatever you have)

  • 1 cup frozen or fresh corn kernels

  • 1 can Rotel tomatoes (or diced tomatoes with green chilies), drained

  • 1 red pepper, chopped

  • 1 can cream of mushroom soup or 1 1/2 cups homemade

  • 1/4 cup mayonnaise (Duke's, please)

  • 1/4 cup green taco sauce or tomatillo sauce

  • 1 heaping teaspoon chili powder

  • 2 heaping teaspoons cumin

  • salt and pepper to taste

  • 1 cup shredded cheese (jack, cheddar, mozzarella, whatever; pepper jack is great if you like it spicy)

  • 1 onion, caramelized

Preheat your oven to 375ºF and grease a casserole dish. Layer the hashbrowns or tots on the bottom of the dish.

In a bowl, mix the beans, meat, corn, tomatoes, and red pepper. Layer the mixture on top of the potatoes.

In the same bowl (don't bother rinsing), mix the soup, mayo, green sauce, chili powder, cumin, 1/2 cup cheese (reserve the rest for the top of the casserole), and salt and pepper to taste. Pour the mixture over the casserole.

Rinse the bowl (or use a new one) and mix the rest of the cheese and caramelized onion. Spread mixture over the top.

Cook at 375ºF for 30 minutes and serve.


  1. Add a few dashes of hot sauce or chili flakes if you like it spicy. Using pepper jack cheese also works.

  2. I haven't tried it with leftover fish yet, but I think it would be good with any white fish.

  3. Caramelized onions are great to make in large quantities and keep in the fridge. And they're easy to make, on the stove or in the slow cooker.

  4. Serve cilantro and hot sauce on the side if people want it (I do).