There’s something undeniably comforting about a hearty casserole, but when you add the bold, zesty crunch of Doritos into the mix, you’ve got yourself a game-changer. This Dorito Casserole transforms the beloved snack chip into a satisfying main dish that brings together seasoned ground beef, melty cheese, and those unmistakable nacho cheese-flavored chips in one delicious bake.
Perfect for busy weeknights or casual gatherings, this crowd-pleasing casserole strikes the perfect balance between nostalgic comfort food and fun, flavorful innovation. The contrast between the slightly softened chips on the bottom, the savory filling, and the crispy topping creates a texture and flavor experience that both kids and adults will request again and again.
Why You’ll Love This
- Uses simple pantry staples and that bag of Doritos you’ve been eyeing
- Comes together in just 15 minutes of prep time before baking
- Customizable with your favorite taco-inspired toppings
- Makes excellent leftovers that reheat beautifully
- Kid-approved while still satisfying adult appetites
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
- For a spicier version, use Spicy Nacho or Flamin’ Hot Doritos instead of the original Nacho Cheese flavor.
- Make it lighter by using ground turkey or chicken instead of beef, and Greek yogurt in place of sour cream.
- Add a layer of corn or diced bell peppers to incorporate more vegetables.
- For a make-ahead option, prepare everything except the final Dorito topping, refrigerate, and add the crushed chips just before baking.
- Vegetarian? Skip the meat and double up on beans, or add plant-based ground meat substitute.
- If the top starts browning too quickly, cover loosely with foil for the remainder of the baking time.
Serving Suggestions
Serve this hearty Dorito Casserole with a variety of fresh toppings that allow everyone to customize their portion. Set out small bowls of diced avocado, fresh pico de gallo, additional sour cream, hot sauce, and chopped cilantro. A simple side salad with a lime vinaigrette makes for a refreshing contrast to the rich casserole.
For a complete fiesta-themed meal, pair with Mexican street corn (elote) or a batch of Spanish rice. Don’t forget a pitcher of homemade limeade or margaritas for the adults!
Notes
- Store leftovers covered in the refrigerator for up to 3 days. The chips will soften over time but will still be delicious.
- You’ll know the casserole is done when the edges are bubbling and the cheese on top is completely melted with slight browning.
- For best results, don’t crush the Doritos too finely for the base layer – some texture is desirable.
- This casserole freezes well without the top layer of chips. Add fresh crushed Doritos when reheating.
FAQs
Can I prepare this casserole ahead of time?
Yes! You can assemble everything except the final Dorito topping up to 24 hours in advance. Keep refrigerated and add the crushed Doritos just before baking. You may need to add 5-10 minutes to the baking time if coming straight from the refrigerator.
What can I substitute for the canned tomatoes with green chilies?
You can use a regular can of diced tomatoes plus a small can of diced green chilies, or just diced tomatoes with a dash of hot sauce to taste.
My family doesn’t like black beans. What can I use instead?
Pinto beans or kidney beans work great as substitutes, or you can simply omit the beans entirely and add an extra 1/4 pound of ground meat.
Can I make this in a smaller dish for fewer servings?
Absolutely! Halve all the ingredients and use an 8×8 inch baking dish. Reduce the baking time to about 20-25 minutes.
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
