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Best Dorito Casserole Recipe
Ben Carraoli

Best Dorito Casserole Recipe

When I first made this Dorito casserole, I knew it was going to be a new family favorite. It’s the perfect weeknight dinner—incredibly easy to throw together, packed with flavor, and it reminds me of a hearty plate of chilaquiles.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef - Using lean ground beef like 90/10 means less excess grease to drain, making the final dish less oily.
  • 1 cup chopped yellow onion - A yellow onion provides a mild sweet flavor base that complements the other ingredients without being overpowering.
  • 1 cup chopped red bell pepper - This adds a touch of sweetness a pop of color, and a nice, tender texture to the meat mixture.
  • 1 1-ounce packet taco seasoning - A store-bought packet is a quick and easy way to get that classic taco flavor. You can also make your own blend if you prefer.
  • 1/2 cup water - This helps the taco seasoning dissolve and creates a thick sauce that coats the beef and vegetables perfectly.
  • 1 14.5-ounce can diced tomatoes and green chiles, drained - Brands like ROTEL® work great here, adding a zesty and slightly spicy kick. Draining them is crucial to prevent a watery casserole.
  • 1 15-ounce can black beans, drained and rinsed - Rinsing canned beans removes excess sodium and starchy liquid, improving both the taste and texture of your dish.
  • 1 cup sour cream - Full-fat sour cream adds a wonderful richness and tangy flavor that balances the spice. It also helps create a creamy sauce.
  • 1 9¼-ounce bag Doritos®, lightly crushed - Nacho Cheese is the classic choice, but feel free to experiment! Lightly crush them to maintain some texture.
  • 3 cups shredded Cheddar-Jack cheese - For the best melt I always recommend grating your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make it greasy.
  • Optional Toppings: Chopped tomato fresh cilantro, salsa, sliced green onions, and extra sour cream.

Method
 

  1. First, get your oven ready by preheating it to 350°F (175°C). While it heats up, lightly grease a 3-quart baking dish with nonstick cooking spray. This simple step ensures that your casserole won't stick, making serving and cleanup much easier later.
  2. In a large skillet over medium heat, cook the ground beef until it's browned all the way through. Once cooked, drain off any excess grease. Return the skillet to the heat and add the chopped onion and red bell pepper, cooking for about 5 minutes until they become tender.
  3. Next, add the taco seasoning packet and the water to the skillet. Let the mixture simmer for about 5 minutes, allowing it to thicken into a rich sauce. Stir in the drained diced tomatoes with green chiles, the rinsed black beans, and the sour cream until everything is well combined.
  4. Now for the fun part: layering! Start by sprinkling about 1 ½ cups of the lightly crushed Doritos in an even layer on the bottom of your prepared baking dish. Then, spoon about half of the beef mixture over the chips, spreading it out evenly.
  5. Top the meat layer with another 1 ½ cups of crushed Doritos and 1 ½ cups of the shredded Cheddar-Jack cheese. Repeat the process with the remaining meat mixture, followed by the rest of the crushed chips and finally, the remaining 1 ½ cups of cheese on top.
  6. Place the assembled casserole into the preheated oven. Bake for about 25-30 minutes, or until the cheese is completely melted, bubbly, and slightly browned on top. The filling should be heated all the way through.

Notes

  • Don't over-crush the chips: I learned that if you crush the Doritos too finely, they can get lost in the casserole and become soggy. I like to leave some larger pieces for a better crunch, even after baking.
  • Let it rest: This is a hard one because it smells so good, but I find that letting the casserole rest for 5-10 minutes after it comes out of the oven is a game-changer. It helps the layers set, making it much easier to cut and serve clean slices.
  • Customize the spice: My family likes a little extra heat, so I often add a pinch of cayenne pepper or a chopped jalapeño to the beef mixture. If you prefer it milder, make sure your diced tomatoes and chiles are the "mild" variety.
  • Fresh toppings are key: The real magic happens with the toppings. A dollop of cool sour cream, fresh cilantro, and a squeeze of lime juice cut through the richness of the casserole and add a burst of freshness that I think is essential.