Let me paint you a picture of my kitchen last Tuesday night: it’s 6 PM, my stomach is grumbling like an angry bear, and I have zero desire to spend an hour cooking. I remembered a chaotic, beautiful idea I’d seen online—a Dorito casserole. Skeptical but desperate, I decided to give my own quick version a whirl. Thirty minutes later, I was pulling a golden, bubbling dish from the oven that smelled like a glorious cross between a fiesta and pure comfort. The first bite was a revelation—crunchy, creamy, savory, and ridiculously easy. This 30-Minute Dorito Casserole isn’t just a recipe; it’s my new weeknight superhero, and I can’t wait for you to meet it.
Ingredients
- 1 lb ground beef (90/10 works best)
- 1 small yellow onion, finely diced
- 1 (10 oz) can of Rotel tomatoes & green chiles, undrained
- 1 (10.5 oz) can of condensed cream of chicken soup (trust me, don’t skip this!)
- 1/2 cup of sour cream
- 1/2 cup of whole milk
- 1 (1 oz) packet of taco seasoning
- 1 (9.25 oz) bag of Nacho Cheese Doritos, divided
- 2 cups of shredded Mexican blend cheese, divided
- Optional toppings: sliced jalapeños, chopped cilantro, diced tomato, extra sour cream
Now, let’s talk ingredients. I’ve tried this with ground turkey, and while it works, the beef gives a richer flavor that stands up to the bold Doritos. That cream of chicken soup is the secret glue—it creates the most luxurious sauce. I know, it seems retro, but it works magic here. For the Doritos, the classic Nacho Cheese is non-negotiable for that iconic taste. And please, grate your own cheese if you can! The pre-shredded stuff has anti-caking agents that don’t melt as smoothly. I learned that the hard way—my first test was a bit grainy.(See the next page below to continue…)