Dorito Casserole (Print version)
A cheesy Dorito Casserole with seasoned beef, black beans, corn, salsa, and crunchy nacho chips baked until bubbly.
# Ingredients:
For the beef filling
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, diced
03 -
1 lb (450 g) lean ground beef
04 -
2 cloves garlic, minced
05 -
1 packet (1 oz / 28 g) taco seasoning
06 -
1/3 cup (80 ml) water
07 -
1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
08 -
1 can (10.5 oz / 298 g) cream of chicken soup
09 -
1/2 cup (120 g) sour cream
10 -
1 cup (170 g) canned black beans, rinsed and drained
11 -
1 cup (150 g) frozen corn
For the layers
12 -
8 cups (about 225 g) Nacho Cheese Doritos, lightly crushed and divided
13 -
2 1/2 cups (280 g) shredded Mexican cheese blend, divided
Optional toppings
14 -
Sliced green onions
15 -
Chopped cilantro
16 -
Diced tomatoes
17 -
Sour cream
18 -
Lime wedges
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9 by 13 inch baking dish.
02 -
Heat the oil in a large skillet over medium-high heat. Add the onion and ground beef. Cook for 6-8 minutes, breaking up the meat, until browned and no longer pink. Drain extra fat.
03 -
Stir in the garlic, taco seasoning, and water. Cook for 1 minute. Add the tomatoes with chiles, cream of chicken soup, sour cream, black beans, and corn. Stir until creamy and bubbling.
04 -
Scatter half of the crushed Doritos in the prepared dish. Spoon the beef filling evenly over the chips. Sprinkle with 1 1/2 cups of the cheese.
05 -
Bake uncovered for 18 minutes, until the edges are bubbling. Scatter the remaining Doritos and 1 cup cheese over the top. Bake 8-10 minutes more, until the cheese melts and the chips are crisp at the edges.
06 -
Let the casserole rest for 8 minutes before serving. Add green onions, cilantro, tomatoes, sour cream, or lime at the table.
# Good to know:
01 -
Best served warm after an 8 minute rest.
02 -
Add the top chips near the end of baking for better crunch.
03 -
Leftovers keep refrigerated for 3-4 days.