Let Me Tell You About This Doritos Casserole
Okay, confession time: Doritos Casserole with Ground Beef and Cheese is pretty much the first thing I ever 'cooked' for my now-husband, way back when I was just out on my own (and, honestly, still figuring out how not to burn toast). It’s one of those dishes that just sounds like a total guilty pleasure, doesn’t it? And you’d be right. The minute you crunch into that cheesy, beefy, slightly spicy layer with those gloriously fake-orange chips, you’ll get why we keep coming back to this, again and again. I mean, it’s not winning any fancy “Best Use of Kale” award, but who cares? It’s a hug form the oven.
Oh, and once, my little cousin called it “Nacho Lasagna.” Haven’t been able to call it anything else since, to be honest.
Why I’ll Bet You’ll Love This
I make this when I can’t be bothered to fuss with a pile of dishes (or when there’s a bag of Doritos that’s dangerously close to being inhaled by snack monsters in my house). My family goes crazy for this because it’s basically all the best bits of taco night, squashed into a bubbling, melty casserole. Plus, it uses those broken-up chips at the bottom of the bag; you know the ones! No one’s picky about chip size here.
I used to worry about getting the cheese to melt just right, but—turns out—if you pile on enough cheese, it’ll pretty much fix any unevenness (or, well, most things in life, really).
What You’ll Need (and a Few Substitutes)
- 1 pound ground beef – Or ground turkey! Sometimes I even use leftover rotisserie chicken if I’m feeling lazy.
- 1 medium onion, chopped – Yellow, white, or honestly, shallots work if that’s what you got.
- 1 packet taco seasoning – My grandmother swore by Old El Paso, but the cheap store brand is just fine (I sometimes use homemade if I’m feeling very fancy).
- 1 can (10oz) Rotel tomatoes with green chiles – Or just regular diced tomatoes if you’re spice-adverse, but I like the kick.
- 1 can cream of chicken soup – Cream of mushroom works in a pinch, but the flavor’s a bit heavier.
- 2 cups shredded cheese – Cheddar is classic; Monterrey Jack is nice too. I occasionally do a blend, because why not?
- About 4-5 cups Doritos (Nacho Cheese, but Cool Ranch is fun if you’re wild)
- Optional extras: Sliced black olives, green onions, or a handful of corn. I skip these if the fridge is looking sad.
Let’s Cook This Thing!
- Preheat your oven to 350°F (that’s about 175°C, give or take—my oven runs hot, so I sometimes drop it a smidge).
- In a big skillet, brown your ground beef over medium heat. I throw in the onions right away; some folks wait until the meat browns, but I think it gets more flavor this way. Drain any excess grease—unless you’re my uncle, who claims it’s where the flavor hides (I...don’t recommend it).
- Add the taco seasoning, Rotel, and soup to the beef. Mix it all up. Yes, it’ll look kind of gloopy, but trust me, it all comes together. This is where I usually sneak a taste—just to check seasoning (and, okay, because I’m hungry).
- Take a baking dish (8x11 or 9x13—doesn’t really matter, just adjust your layers) and toss in a good layer of Doritos. I crush them a little, but not too much; you want some big bites in there.
- Spoon half of the beef mixture over the chips. Sprinkle with a big handful of cheese. Repeat with more chips, more beef, and top it all with the rest of the cheese. (If you’re feeling fancy, a few extra Doritos on top look nice, but aren’t required.)
- Bake for 20-25 minutes, or until it’s bubbling and the cheese is kind of golden and irresistible. If you like it a bit crispier on top, broil for a minute—but watch it like a hawk. Seriously, I have burned this step more than once.
- Let it sit for maybe 5 minutes. Or don’t—someone always tries to grab a corner piece early in my house and ruins the pretty layers, but it’s fine.
Little Notes I’ve Learned the Hard Way
- Doritos can get soggy if you overdo the sauce—and yet, not enough sauce means it’s dry. So, aim for just enough to coat the beef. It’s a fine line.
- If you use Cool Ranch chips, skip any extra salt. It gets way, way too salty (ask me how I know... yikes).
- Sometimes leftovers taste better the next day, but the chips go a bit chewy. I don’t mind, but it’s not for everyone.
Variations I’ve Messed With
- Chicken instead of beef: Works great! I’ve even used shredded rotisserie chicken when I’m in a bind.
- Vegetarian: I tried with black beans and corn, and while it’s not the same, it’s still delicious. But the cheese is non-negotiable.
- Jalapeños: Sliced on top for a spicy kick. My partner said it was too much, but I say “bring it on!”
- Don’t try plain tortilla chips: I did once, and it’s just... sad. Needs that Doritos zing.
Equipment (And If You Don’t Have It)
- A big skillet—though honestly, you could use any frying pan in a pinch, just maybe do it in batches.
- Baking dish (I once used a foil roasting pan at a friend’s house, and it worked!).
- Cheese grater—though bagged cheese is fine; I’m not above saving time, trust me.
How to Store (Not That There’s Much Left!)
Cover any leftovers and pop in the fridge. Should keep for 2-3 days, though honestly, in my house it never lasts more than a day! If you do reheat, a quick 10 minutes in the oven wakes it up way better than the microwave.
What To Serve With It?
I usually pile some shredded lettuce and chopped tomatoes on the side—kind of makes it feel like a salad (it’s not, but let me pretend). Sour cream and a squeeze of lime are always a hit. For some reason, my kid insists on ketchup, which is sacrilege but hey, pick your battles, right?
Pro Tips (a.k.a Things I’ve Messed Up So You Don’t Have To)
- Don’t rush the oven step. I once tried to crank it up to 400°F thinking I’d finish faster, but it just scorched the cheese and made the chips weirdly chewy. Patience!
- If you forget to drain the meat, it gets too greasy. Not the end of the world, but... yeah, don’t forget.
- Actually, I find it works better if you layer some cheese in the middle (not just on top)—makes it gooier.
FAQ (Real Questions, Real Answers!)
- Can I use a different kind of chip?
- Technically? Sure. But honestly, Doritos are the soul of this dish. Tortilla chips just don’t cut it (I tried once—never again).
- Will this freeze well?
- Ehh... not really. The chips get a bit odd. You can freeze the beef mixture ahead, though, and assemble fresh when you’re ready.
- Is there a gluten-free version?
- If you swap for gluten-free chips and make sure your soup is GF, you’re golden. Check labels though—sometimes those soups sneak in wheat!
- Can I double it for a crowd?
- Oh, absolutely. I’ve done it in a big roasting pan for a birthday party. Just watch the bake time; might need an extra 10 minutes or so.
- What’s the best cheese to use?
- I’m partial to sharp cheddar, but seriously, use what you have. I’ve thrown in mozzarella, pepper jack, even those little cheese stick things when desperate.
By the way, if you want to make your own taco seasoning, this recipe from Gimme Some Oven is my go-to. And for more family-style casseroles (I’m always looking for new ideas), Southern Living’s casserole collection is a goldmine.
So there you go. Doritos Casserole with Ground Beef and Cheese—a family favorite, a little messy, but totally worth it. And if you end up with orange chip dust on your shirt, welcome to the club!
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 cups shredded cheddar cheese
- 3 cups nacho cheese Doritos, crushed
- ½ cup chopped onion
- ½ cup sour cream
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain excess fat.
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3Stir in the taco seasoning, cream of mushroom soup, diced tomatoes with green chilies, and sour cream. Mix until well combined and heated through.
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4Spread half of the crushed Doritos in the bottom of the prepared baking dish. Top with half of the beef mixture and half of the shredded cheese. Repeat the layers with the remaining Doritos, beef mixture, and cheese.
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5Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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