Description
Alright, so imagine taking all the best parts of taco night — seasoned ground beef, gooey cheese, all your favorite toppings — and layering it with crunchy Doritos that somehow become both the base AND the topping of this glorious creation. This Dorito Taco Casserole is basically what happens when your childhood snack obsession meets grown-up comfort food in the most delicious way possible. We’re talking layers of flavor and texture that’ll have everyone at the table fighting over the corner pieces with the extra crispy chips. It’s the kind of dish that makes kids cheer and adults pretend they’re only having one serving (spoiler: nobody has just one serving). Plus, it’s ridiculously easy to throw together, making it perfect for busy weeknights when you need something that’ll make you look like a hero without actually requiring heroic effort.
Ingredients
For the Taco Meat Base:
- 2 lbs ground beef (80/20 is perfect)
- 1 packet (1 oz) taco seasoning
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chiles (Rotel style)
- 1/2 cup water
- Salt and pepper to taste
For the Creamy Layer:
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1/2 tsp garlic powder
For the Cheese and Crunch:
- 1 large bag (9.75 oz) Nacho Cheese Doritos, divided
- 3 cups Mexican cheese blend, shredded
- 1 cup sharp cheddar cheese, shredded
For the Toppings Bar:
- 1 cup sour cream
- 1 cup salsa
- 1 cup guacamole or sliced avocado
- 1/2 cup sliced black olives
- 2 medium tomatoes, diced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Pickled jalapeños (optional)
- Hot sauce for the brave
Instructions
Preheat your oven to 375°F.
Grease a 9×13 baking dish — this is where the magic will happen.
In a large skillet over medium-high heat, cook ground beef and diced onion together until beef is browned and onion is softened, about 8-10 minutes.
Add minced garlic and cook for another minute until fragrant.
Drain excess fat if needed — we want flavorful, not greasy.
Stir in taco seasoning, black beans, corn, diced tomatoes with chiles, and water.
Simmer for 5-7 minutes until the mixture is thick and flavorful.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
In a medium bowl, mix together cream of chicken soup, sour cream, green chiles, cumin, and garlic powder.
Stir until smooth and well combined — this is your creamy binder that holds everything together.
Reserve about 2 cups of whole Doritos for the top layer.
Crush the remaining Doritos into bite-size pieces (a little texture is good — don’t pulverize them).
Spread half the crushed Doritos in the bottom of your greased baking dish.
Top with half the meat mixture, spreading it evenly.
Drizzle with half the creamy soup mixture.
Sprinkle with half the cheese blend.
Repeat layers: remaining crushed Doritos, remaining meat, remaining soup mixture, and remaining cheese.
Top with the reserved whole Doritos arranged in a single layer — they’ll get extra crispy.
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 15-20 minutes until cheese is melted and bubbly, and the top Doritos are golden.
Let it rest for 5-10 minutes before serving — this helps everything set up perfectly.
Notes
Set up a toppings bar and let everyone customize their portion.
Serve with Mexican rice or refried beans on the side.
A fresh salad with lime vinaigrette balances all that cheesy goodness.
Cold beer, margaritas, or sweet tea are perfect pairings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~545 kcal
- Carbohydrates: ~38g
- Protein: ~28g