There’s a certain kind of magic that happens in the kitchen when you combine two beloved snacks into one irresistible dinner. I discovered this Taco Doritos Casserole Bake on a hectic weeknight when my cupboards were nearly bare, but my bag of Nacho Cheese Doritos was calling my name. What unfolded was nothing short of a revelation. The moment I pulled that golden, bubbly dish from the oven, my entire home was filled with the intoxicating aroma of seasoned beef, melted cheese, and that iconic, corny Doritos scent. It was the smell of pure, unadulterated comfort. This recipe instantly became my family’s most-requested “fun” dinner, and I can’t wait to share every cheesy, crunchy, soul-satisfying detail with you.
Ingredients
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 (10.5 oz) can cream of chicken soup (do not dilute)
- 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
- 1 cup sour cream
- 1 (10 oz) bag Nacho Cheese Doritos, divided
- 2 cups shredded Colby Jack or Mexican blend cheese, divided
- Optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños, extra sour cream, shredded lettuce
Let’s talk ingredients for a second. I’ve tried this with ground turkey, and while it works, trust me, the richer fat from the beef makes a huge difference in combating any potential dryness. That cream of chicken soup is the secret glue—it creates the most luxurious, creamy base. Don’t be tempted to use cream of mushroom unless it’s all you have; the chicken flavor melds perfectly. And please, for the love of crunch, use name-brand Nacho Cheese Doritos here. I tested it with a generic brand once, and they got soggy far too quickly. The specific seasoning and sturdiness of Doritos are key.(See the next page below to continue…)