Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
First, let’s get the oven preheating to 350°F (175°C) and grab that skillet. I throw in the ground beef and diced onion over medium-high heat. I break the meat up with my wooden spoon, letting it get a nice sear and the onions turn translucent. You want that fond—those little browned bits—at the bottom of the pan; that’s pure flavor gold. Once it’s fully cooked, I drain off any excess grease. This is crucial, or your casserole will be a soggy mess. I speak from a slightly greasy experience!
Next, it’s sauce time. I reduce the heat to low and stir in the entire packet of taco seasoning, letting it coat the meat for just 30 seconds until it’s fragrant. Then, I add the undrained Rotel, the cream of chicken soup, sour cream, and milk. I stir it all together until it’s one gloriously creamy, speckled pink mixture. It will look a little loose, but that’s perfect—the Doritos will soak up that goodness. I take it off the heat and let it cool for just a minute while I prepare the crunch layer.
Here comes the fun part: the assembly. I take about two-thirds of the Dorito bag and give it a gentle crush right in the bag—you want a mix of chunks and crumbs, not dust. I pour this directly into the bottom of my ungreased 9×13 dish, pressing lightly to form a base. I pour the warm meat mixture over the top and spread it evenly. Then, I sprinkle over a generous cup of the shredded cheese. The final layer? The remaining whole Doritos, artfully arranged on top. I press them in slightly so they don’t roll off, then finish with the last cup of cheese.
Into the preheated oven it goes! I set my timer for 20 minutes. The goal is to see the cheese fully melted, bubbly, and just starting to get those gorgeous golden-brown spots on top. The edges should be gently bubbling. I let it sit on the stovetop for a solid 5-7 minutes before cutting in. This resting time is not a suggestion—it lets the layers set so you get a perfect scoop, not a soupy slide. The smell at this point is absolutely torturous, but be strong!(See the next page below to continue…)