I still remember the first time I made this Easy Dorito Casserole. It was one of those chaotic weeknights where takeout menus were calling my name, but my pantry was quietly suggesting another path. I had a bag of Doritos, some ground beef, and a can of soup staring back at me. Within an hour, my kitchen was filled with the most incredible, savory, cheesy aroma—a smell that instantly felt like a big, comforting hug. My family gathered around, forks ready, and the way they devoured it, asking for seconds before I’d even taken a bite, told me this recipe was an instant classic. It’s not gourmet, and it doesn’t pretend to be. It’s pure, unapologetic comfort food that turns simple ingredients into a meal everyone loves.
Ingredients
- 1 lb ground beef (I use 80/20 for the best flavor)
- 1 (10.5 oz) can condensed cream of chicken soup (yes, the classic Campbell’s one)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 (9.25 oz) bag Nacho Cheese Doritos, divided
- 2 cups shredded cheddar cheese, divided
- Optional toppings: diced green onion, sliced jalapeños, fresh cilantro, a dollop of sour cream
Let’s talk ingredients for a second. I’ve tried this with cream of mushroom soup, and while it works, the cream of chicken adds a deeper savory note that just works with the taco flavors—trust me, don’t skip it. For the Doritos, the Nacho Cheese flavor is non-negotiable for the classic taste, but I’ll share fun variations later. Draining the Rotel is my hard-learned tip; if you skip it, you’ll end up with a soggy casserole. Finally, that full-fat sour cream makes a huge difference in creating a luxuriously creamy base compared to lighter versions.(See the next page below to continue…)