Dorito Cheese Beef Casserole (Print Version)
Cheesy beef sauce, gooey cheese, and layers of nacho chips baked together. It's cheesy, soothing, and a huge hit.
# Ingredients:
→ Casserole Base
01 -
30 g taco seasoning, use if you want
02 -
200–300 g shredded Mexican blend cheese
03 -
115 g chopped green chilies
04 -
355 ml evaporated milk
05 -
305 g cream of chicken soup
06 -
305 g cheddar cheese soup
07 -
700–900 g ground beef
08 -
400 g Nacho Cheese Doritos
→ Optional Toppings
09 -
Salsa
10 -
Sliced or mashed avocado
11 -
Cherry tomatoes, cut up
12 -
Chopped green onions
13 -
Sour cream
# Instructions:
01 -
Pull the hot casserole out and let it chill for 5 minutes. Go ahead and scoop it up while it’s warm. Add any of your favorite toppings like green onions, salsa, avocado, tomatoes, or a big dollop of sour cream.
02 -
Pop your casserole in the hot oven. Bake about 20 minutes until the cheese is gooey, bubbling, and getting brown around the edges.
03 -
Toss on the other half of your Dorito chips, layer the rest of the beef mix, and use up the last of your shredded cheese so the top is nice and covered.
04 -
Add half your beefy cheese mixture over the chips and smooth it out. Sprinkle about half of your shredded cheese right over the top.
05 -
Dump around half the Doritos (200 g or so) into your dish, crumbling them a bit but don’t crush ’em to dust.
06 -
Stir in cheddar cheese soup, cream of chicken soup, green chilies, and evaporated milk with your cooked beef. Keep stirring over medium heat and let it get bubbly and hot.
07 -
Toss the ground beef into a heated skillet, break it up, and cook until it’s no longer pink. Drain off the grease. If you want that taco spice, throw it in now.
08 -
Crank the oven to 175°C. Lightly spray a 33x23 cm baking dish with non-stick spray so nothing sticks.
# Notes:
01 -
For best crunch, add the chips just before you’re ready to bake. That way they won’t soak up too much and get soggy.