We’ve got a real treat for you with our Mexican Trash recipe, a fun and fiery twist on classic Mexican street food that’s perfect for casual get-togethers or a quick family meal. Drawing from the bold flavors of Mexico, this dish layers zesty spices, fresh veggies and melted cheese into something irresistibly messy and delicious.
We love how it brings people together, turning simple ingredients into a customizable feast that’ll have everyone coming back for seconds. Whether you’re new to Mexican cuisine or a longtime fan, we’ll guide you through making this easy crowd-pleaser right in your own kitchen.
Ingredients
As we dive into the heart of our Mexican Trash recipe, a dish bursting with zesty spices, fresh vegetables, and melted cheese, let’s explore the key ingredients that make it a crowd-pleaser for casual gatherings and family meals. We organize these by the order of use, ensuring each one contributes to the vibrant flavors and textures that define this customizable delight.
Main Components
- Tortilla chips (8 cups, sturdy variety): We start with these as the crunchy base, providing a satisfying contrast to the gooey toppings and absorbing the flavorful juices without getting soggy.
- Ground beef or plant-based alternative (1 pound, lean): Next, this protein forms the hearty foundation; brown it first for a rich, savory depth that echoes traditional Mexican street food vibes.
- Onion (1 medium, diced): Chopped and added early for sautéing, its sharp sweetness enhances the overall zest and pairs perfectly with spices to build layers of flavor.
- Bell peppers (2, one red and one green, sliced): We include these fresh veggies for their crisp bite and vibrant colors; they add a crunchy element and a mild sweetness that brightens the dish.
- Garlic (3 cloves, minced): Minced and stirred in midway, garlic infuses an aromatic punch that elevates the spices and ties the ingredients together.
- Canned black beans (1 can, 15 ounces, drained and rinsed): Drained for quick incorporation, these provide a creamy texture and protein boost, making the recipe versatile for vegetarians.
- Diced tomatoes (1 can, 14.5 ounces, with juices): Added for moisture and tang, their fresh acidity balances the richness and mimics the essence of street-style salsas.
- Shredded cheddar cheese (2 cups): Melted over the top, this creates the gooey, irresistible layer that pulls everything together with its warm, melty appeal.
- Spices (2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika): We blend these zesty essentials for the signature kick; chili powder leads with heat, while cumin and paprika add earthy notes to amp up the authentic Mexican flavor.
- Fresh cilantro (½ cup, chopped): Sprinkled last for a burst of herbal freshness, it adds a vibrant green touch and brightens the senses with its citrusy aroma.
- Avocado (2, sliced): Used as a final topping, these creamy slices offer a smooth contrast to the spices and make the dish feel indulgent and fresh.
With these ingredients, we ensure our Mexican Trash recipe is not only easy to prepare but also packed with the bold tastes and textures that make it a go-to for home cooks exploring Mexican-inspired cuisine.
Instructions
Now that we’ve gathered our vibrant ingredients for Mexican Trash, we’re excited to guide you through the step-by-step process to create this zesty, crowd-pleasing dish. Our straightforward instructions ensure bold flavors and textures that bring authentic Mexican street food vibes right to your kitchen.
Prep
Before we start cooking, let’s prepare our ingredients to make the process smooth and efficient. Begin by chopping 1 medium onion into fine dice for that sweet, aromatic base, then dice 1 bell pepper and mince 2 garlic cloves to add fresh crunch and pungent notes. Drain and rinse a 15-ounce can of black beans to remove excess liquid and enhance their creamy texture. If using ground beef, measure out 1 pound and set it aside; for a plant-based option, prepare 1 pound of your favorite alternative. Shred 2 cups of cheddar cheese for that gooey, melty topping that will tie everything together. Finally, dice 2 fresh tomatoes and slice 1 avocado to provide moisture and creamy contrast, ensuring all components are ready for quick assembly.
Cook
With our ingredients prepped, we move to the cooking phase where the magic happens and aromas fill the air. Heat 2 tablespoons of oil in a large skillet over medium heat, then add the ground beef (or alternative) and cook for 5-7 minutes until browned, stirring occasionally to release its savory juices and ensure even cooking. Next, toss in the chopped onion, diced bell pepper, and minced garlic, sautéing for 3-4 minutes until they soften and release a fragrant, sizzling scent that hints at the dish’s vibrant flavors. Stir in the drained black beans, diced tomatoes, and a blend of 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon paprika for an authentic Mexican spice kick, cooking everything together for another 5 minutes to meld the tastes into a hearty, flavorful mixture that will make your kitchen smell irresistible.
Assemble
Now it’s time to bring it all together for a visually appealing and delicious final product. In a large baking dish, start with a base layer of 4 cups sturdy tortilla chips to provide that essential crunchy foundation. Evenly spread the cooked mixture over the chips, then sprinkle the shredded cheddar cheese on top for a gooey, melted finish that creates a perfect contrast of textures. If desired, bake in a preheated oven at 350°F for 10 minutes until the cheese bubbles and turns golden, enhancing the dish’s comforting warmth. Finish by garnishing with fresh cilantro leaves and sliced avocado for a burst of herbal freshness and creaminess, then serve immediately to enjoy the harmonious blend of spicy, crunchy, and creamy elements in our Mexican Trash recipe.
Tools and Equipment
To bring our vibrant Mexican Trash recipe to life with ease and precision, we recommend gathering these essential tools and equipment. Having the right items on hand ensures smooth preparation, from chopping fresh vegetables to baking the cheesy layers for that irresistible crunch and gooiness.
Basic Prep Tools
- Cutting board: A sturdy, non-slip board for safely dicing onions, bell peppers, and mincing garlic—key for maintaining fresh flavors and textures.
- Chef’s knife: Sharp and versatile, ideal for precise chopping of vegetables and proteins to achieve even cooking.
- Measuring cups and spoons: Accurate for portioning spices, beans, and other ingredients, helping us balance the bold, zesty tastes without overdoing it.
Cooking Essentials
- Skillet or frying pan: A 10-12 inch non-stick or cast-iron option for sautéing ground beef (or plant-based alternative) and vegetables—ensures even heat distribution for that perfect sear and aroma.
- Mixing spoon or spatula: Heat-resistant for stirring the hearty filling, combining spices and tomatoes seamlessly.
- Can opener: Specifically for opening canned black beans and diced tomatoes quickly and safely.
Baking and Serving Gear
- Baking dish: A 9×13 inch oven-safe dish for layering tortilla chips, the flavorful mixture, and shredded cheese—crucial for achieving bubbly, golden results in the oven.
- Oven: Preheated to 350°F (177°C) for baking, allowing the cheese to melt into creamy perfection.
- Tongs or serving spoon: For easy assembly and serving, ensuring we plate the dish with fresh garnishes like cilantro and avocado for maximum appeal.
Make-Ahead Instructions
To make our Mexican Trash recipe even more convenient for busy weeknights or casual gatherings, we can prepare several components in advance. This approach saves time while preserving the dish’s bold flavors and textures. Let’s break down the steps to ensure everything stays fresh and ready to assemble.
Preparing Ingredients Ahead
We start by prepping the fresh ingredients to streamline cooking day. Begin with chopping onions, bell peppers, and mincing garlic. Store these in airtight containers in the refrigerator for up to 2 days. For the protein, cook the ground beef or plant-based alternative with spices ahead of time. Once cooled, portion it into freezer-safe bags and freeze for up to 3 months or refrigerate for up to 3 days.
Cooking the Filling in Advance
The heart of Mexican Trash lies in its flavorful filling, which we can fully prepare beforehand. First, sauté the prepped onions, bell peppers, and garlic in a skillet until softened. Add the cooked ground beef, black beans, diced tomatoes, and spices, then simmer for 10 minutes to blend the flavors. Allow the mixture to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month—this step ensures the spices meld beautifully without losing their zesty kick.
Assembling and Storing the Dish
For ultimate convenience, we can assemble the entire dish minus the baking step. Layer the tortilla chips in a 9×13 inch oven-safe dish, top with the prepared filling, and sprinkle shredded cheddar cheese evenly. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. If freezing, wrap it securely and store for up to 1 month—be sure to thaw in the refrigerator overnight before baking.
Reheating and Baking Tips
| Component | Refrigeration Time | Freezer Time | Notes |
|---|---|---|---|
| Chopped Vegetables | Up to 2 days | Not recommended | Keep in airtight containers to maintain crunch. |
| Cooked Filling | Up to 3 days | Up to 1 month | Cool completely before storing to prevent sogginess. |
| Fully Assembled Dish | Up to 24 hours | Up to 1 month | Thaw fully before baking for even heating. |
Conclusion
We’ve explored how Mexican Trash brings bold flavors and fun to your table. It’s more than a recipe—it’s a way to connect over shared tastes and creativity.
We’ll encourage you to tweak it with your favorites and make it a staple in your home. Let’s keep the spirit of Mexican cuisine alive in our kitchens.
Frequently Asked Questions
What is Mexican Trash?
Mexican Trash is a fun, flavorful twist on Mexican street food, featuring zesty spices, fresh veggies, and melted cheese over tortilla chips. It’s perfect for casual gatherings or family meals, customizable for all skill levels, and brings people together with its bold, authentic tastes.
What ingredients are needed for Mexican Trash?
Key ingredients include tortilla chips as the base, ground beef or plant-based alternative, diced onions, bell peppers, garlic, black beans, tomatoes, shredded cheddar cheese, spices, cilantro, and avocado. They combine for a crunchy, creamy, and spicy dish that’s easy to prepare at home.
How do I prepare Mexican Trash?
Start by prepping and sautéing ingredients like onions, peppers, and garlic with your protein. Mix in beans, tomatoes, and spices, then layer over tortilla chips with cheese in a baking dish. Bake at 350°F until bubbly, about 15-20 minutes, and garnish with cilantro and avocado for a delicious finish.
What tools do I need to make this recipe?
You’ll need a cutting board, sharp knife for chopping, measuring cups and spoons, a skillet for cooking, a mixing spoon, and a 9×13 inch oven-safe dish for baking. Preheat your oven to 350°F, and use tongs or a spoon for easy assembly and serving.
Can I make Mexican Trash ahead of time?
Yes, prep veggies and cook the protein up to 2 days in advance, storing in airtight containers. Fully assemble without baking and refrigerate for up to 24 hours or freeze for a month. Reheat and bake when ready to maintain fresh flavors and textures.
Is Mexican Trash suitable for vegetarians?
Absolutely, swap ground beef for a plant-based alternative like beans or soy crumbles. The recipe keeps its vibrant flavors with fresh veggies, spices, and cheese, making it a hearty vegetarian option that’s just as tasty and customizable.
How can I customize Mexican Trash?
Easily adapt it by adding jalapeños for extra heat, using different cheeses, or swapping veggies like corn for bell peppers. Make it gluten-free with appropriate chips or adjust spices to taste—it’s versatile for dietary needs while keeping the dish fun and flavorful.