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An oval baking dish of Dorito Casserole, topped with melted cheese, crushed Doritos, and fresh parsley, resting on a yellow checkered linen, with a small side plate and a gold fork visible in the corner.

Dorito Casserole

Dorito Casserole is the kind of crowd-pleasing dinner that disappears fast every single time I make it. Taco-seasoned ground beef gets mixed with sour cream, cream of mushroom soup, and green chilies, then layered between crushed nacho cheese Doritos and shredded Jack cheese. The chips on top bake up golden and crunchy while the cheese melts into every corner. It's my go-to for busy family dinners, game day spreads, and potlucks. Everyone goes back for seconds because the flavors taste just like a deconstructed taco.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: casserole
Cuisine: Mexican
Keyword: Dorito Casserole
Servings: 6
Calories: 465kcal
Author: Mandy Applegate

Ingredients

  • 1 pound ground beef
  • 1 cup yellow onion chopped
  • 2 tablespoons mild taco seasoning
  • 1 ½ cups ripe tomatoes chopped
  • 1 4-ounce can diced green chilies, adjust according to your preferred level of heat
  • 1 cup sour cream
  • 1 10.75-ounce can condensed cream of mushroom soup
  • 1 large bag of Doritos nacho cheese
  • 2 ½ cups Jack cheese shredded
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C) and lightly grease a casserole dish.
  • In a large skillet over medium heat, cook the ground beef and onion until the beef is no longer pink. Drain excess fat.
    1 pound ground beef, 1 cup yellow onion
  • Stir in the taco seasoning, tomatoes, green chilies, sour cream, and cream of mushroom soup. Mix until well combined and heated through.
    2 tablespoons mild taco seasoning, 1 ½ cups ripe tomatoes, 1 4-ounce can diced green chilies, adjust according to your preferred level of heat, 1 cup sour cream, 1 10.75-ounce can condensed cream of mushroom soup
  • In the prepared casserole dish, spread half of the beef mixture, then layer one-third of the crushed Doritos evenly over the top.
    1 large bag of Doritos nacho cheese
  • Add the remaining beef mixture, then top with the remaining Doritos and sprinkle with shredded Jack cheese.
    2 ½ cups Jack cheese
  • Bake uncovered for 20 minutes, or until hot and bubbly.
  • Let cool slightly, then serve warm.

Notes

Here are my best tips for making the casserole come out perfectly every time.
  • Drain the beef well: Removing excess fat after browning keeps the filling from turning greasy and lets the taco seasoning shine through.
  • Warm the filling before layering: Heat the beef mixture with the sour cream and soup until hot and bubbly, which helps the casserole bake evenly without cold spots in the middle.
  • Crush the Doritos into mixed sizes: A combination of fine crumbs and larger pieces gives you the best texture, with some spots staying crunchy and others melting into the filling.
  • Shred the cheese fresh: Pre-shredded Jack cheese has anti-caking agents that stop it from melting smoothly, so shredding from a block gives you that gorgeous melty top.
  • Let it rest before serving: Cooling for 5 to 10 minutes after baking helps the layers set so each scoop holds its shape on the plate.
  • Flash-freeze individual portions: Scoop cooled leftovers into single-portion portions on a baking sheet and freeze for 1 hour before transferring to containers, so you can grab one portion at a time without thawing the whole batch.

Nutrition

Calories: 465kcal | Carbohydrates: 7g | Protein: 26g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 443mg | Potassium: 418mg | Fiber: 1g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 9mg | Calcium: 414mg | Iron: 2mg
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