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Dorito Casserole
When comfort food calls, this Dorito Casserole answers with a resounding crunch of cheesy goodness. Combining the beloved flavors of everyone’s favorite nacho cheese chips with hearty ground beef and melty cheese, this casserole transforms a snack food into a satisfying main dish that’s sure to please even the pickiest eaters.
Born from the tradition of Tex-Mex inspired casseroles, this dish strikes the perfect balance between nostalgic comfort and bold flavor. It’s the kind of meal that brings everyone to the table with eager anticipation and leaves them scraping the dish for the last crispy, cheesy bits.
Why You’ll Love This
- Family-friendly: Kids and adults alike go crazy for the familiar Dorito flavor in dinner form
- Budget-conscious: Uses simple, accessible ingredients that won’t break the bank
- Versatile: Easy to customize with your favorite toppings or protein substitutions
- Make-ahead friendly: Assemble earlier in the day and bake when ready to serve
- Minimal prep time: Just 15 minutes of hands-on work before it goes in the oven
Ingredients
- 1 bag (14 ounces) Nacho Cheese Doritos, party size
- 1½-2 pounds ground beef
- 1 can (10¾ ounces) cheddar cheese soup
- 1 can (10¾ ounces) cream of chicken soup
- 1 can (12 ounces) evaporated milk
- 1 can (4 ounces) diced green chilies
- 2-3 cups Mexican cheese blend, shredded
- 1 packet taco seasoning (optional)
- Sour cream
- Green onions, diced
- Cherry tomatoes, sliced
- Avocado, sliced, or guacamole
- Salsa
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch rectangular casserole dish with non-stick cooking spray to prevent sticking.
- In a large skillet or pan over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. Once fully browned, drain any excess fat. If using taco seasoning, add it to the meat now and stir to combine.
- To the cooked ground beef, add the cheddar cheese soup, cream of chicken soup, evaporated milk, and diced green chilies. Stir to combine all ingredients thoroughly. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle bubble and is heated through.
- Take half of the Doritos (about 7 ounces) and spread them across the bottom of the prepared casserole dish. Lightly crush them as you add them, but leave plenty of larger pieces for texture. You want them broken but not pulverized.
- Carefully spoon half of the hot meat and cheese sauce mixture over the layer of chips, spreading it evenly to cover. Sprinkle 1 cup of the shredded Mexican cheese (or more if desired) evenly over the meat layer.
- Add another layer using the remaining Doritos, followed by the rest of the meat mixture. Top with the remaining shredded cheese, creating a generous cheesy crust that will melt beautifully while baking.
- Place the casserole in the preheated oven and bake for approximately 20 minutes, or until the cheese is completely melted and bubbly, and everything is heated through. The edges should be slightly golden and bubbling.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This helps it set up slightly for easier serving. Cut into portions and serve hot, offering optional toppings like sour cream, green onions, tomatoes, avocado, or salsa for everyone to customize their serving.
Tips & Variations
- Protein swap: Ground turkey or chicken works great for a lighter option
- Spice it up: Add a diced jalapeño or a dash of hot sauce for extra heat
- Veggie boost: Mix in black beans, corn, or diced bell peppers for added nutrition
- Chip variations: Try Cool Ranch or Spicy Nacho Doritos for a different flavor profile
- Make ahead: Assemble up to 4 hours ahead but add the final layer of chips just before baking to maintain crunch
- Dairy-free option: Use dairy-free sour cream alternative and plant-based cheese
Serving Suggestions
Serve this hearty Dorito Casserole with a crisp side salad dressed with cilantro-lime vinaigrette to balance the richness. A dollop of guacamole, fresh pico de gallo, or a spoonful of salsa on top adds brightness and freshness to each serving.
For a complete fiesta, pair with Mexican street corn (elote) or a simple side of black beans. Don’t forget the optional toppings bar with sliced olives, jalapeños, extra sour cream, and hot sauce so everyone can customize their portion.
Notes
- Store leftovers covered in the refrigerator for up to 3 days. The chips will soften over time but will still be delicious.
- For best results, crush the Doritos just enough to create smaller pieces while still maintaining some texture—you don’t want powder!
- Look for the casserole to be bubbling around the edges and golden brown on top as indicators it’s done.
FAQs
Can I freeze Dorito Casserole?
Yes, you can freeze the meat mixture, but add fresh chips and cheese when ready to bake. Frozen chips become soggy when thawed.
Can I make this in advance?
You can prepare the meat mixture up to 2 days ahead and store in the refrigerator. Assemble with chips and cheese just before baking.
What can I substitute for cream of mushroom soup?
Cream of chicken or cream of celery soup works well. For a homemade alternative, make a simple roux with butter, flour, and milk or broth.
Is this casserole gluten-free?
Not as written. Check that your Doritos are gluten-free (most are) and use a gluten-free cream soup substitute to make this recipe gluten-free.
Servings8
Prep15 min
Cook30 min
Calories580 kcal
Ingredients
- 1 bag (14 ounces) Nacho Cheese Doritos, party size
- 1½-2 pounds ground beef
- 1 can (10¾ ounces) cheddar cheese soup
- 1 can (10¾ ounces) cream of chicken soup
- 1 can (12 ounces) evaporated milk
- 1 can (4 ounces) diced green chilies
- 2-3 cups Mexican cheese blend, shredded
- 1 packet taco seasoning (optional)
- Sour cream
- Green onions, diced
- Cherry tomatoes, sliced
- Avocado, sliced, or guacamole
- Salsa
Steps
- Preheat your oven to 350°F (175°C). Spray a 9x13 inch rectangular casserole dish with non-stick cooking spray to prevent sticking.
- In a large skillet or pan over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. Once fully browned, drain any excess fat. If using taco seasoning, add it to the meat now and stir to combine.
- To the cooked ground beef, add the cheddar cheese soup, cream of chicken soup, evaporated milk, and diced green chilies. Stir to combine all ingredients thoroughly. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle bubble and is heated through.
- Take half of the Doritos (about 7 ounces) and spread them across the bottom of the prepared casserole dish. Lightly crush them as you add them, but leave plenty of larger pieces for texture. You want them broken but not pulverized.
- Carefully spoon half of the hot meat and cheese sauce mixture over the layer of chips, spreading it evenly to cover. Sprinkle 1 cup of the shredded Mexican cheese (or more if desired) evenly over the meat layer.
- Add another layer using the remaining Doritos, followed by the rest of the meat mixture. Top with the remaining shredded cheese, creating a generous cheesy crust that will melt beautifully while baking.
- Place the casserole in the preheated oven and bake for approximately 20 minutes, or until the cheese is completely melted and bubbly, and everything is heated through. The edges should be slightly golden and bubbling.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This helps it set up slightly for easier serving. Cut into portions and serve hot, offering optional toppings like sour cream, green onions, tomatoes, avocado, or salsa for everyone to customize their serving.
Nutrition (per serving)
- Calories: 580 kcal
Notes
- Store leftovers covered in the refrigerator for up to 3 days. The chips will soften over time but will still be delicious.
- For best results, crush the Doritos just enough to create smaller pieces while still maintaining some texture—you don't want powder!
- Look for the casserole to be bubbling around the edges and golden brown on top as indicators it's done.
