The first time I made Dorito Casserole, it was a happy accident born from a pantry raid and a serious craving for something cozy and fun. I remember the exact moment the scent hit me—a vibrant, spicy aroma of browning beef and taco seasoning that made my stomach growl, followed by the unmistakably cheesy, toasty perfume that bloomed from the oven as the crushed chips melded with bubbling cheese. It smelled like a fiesta in my kitchen. This dish isn’t just dinner; it’s a mood-lifter, a guaranteed crowd-pleaser that brings back all the nostalgic joy of family potlucks and easy weekend meals. It’s the recipe I turn to when I need a win, and every single time, it delivers pure, uncomplicated comfort.
Ingredients
- 1 lb lean ground beef (90/10 works perfectly)
- ½ yellow onion, finely diced
- 1 tsp minced garlic
- 1 packet taco seasoning (I use the low-sodium kind)
- 1 (12 oz) bag frozen corn
- 1 (14.5 oz) can petite diced tomatoes, NOT drained
- 1 cup sour cream (full-fat for the best creaminess)
- 2 cups finely crushed Nacho Cheese Doritos (measured after crushing)
- 1 cup loosely crushed Nacho Cheese Doritos (for the topping)
- 3 cups shredded Mexican blend cheese, divided
- 1 (15 oz) can black beans, rinsed and drained
- Sliced green onions, for garnish
Let’s talk about a few key players here. Using lean ground beef means you don’t have to drain much grease, which is a nice time-saver. That packet of taco seasoning is non-negotiable for me—it’s the flavor backbone, and I’ve found the store-bought blend just works better here than my homemade attempts. Don’t drain the tomatoes! The liquid helps create the perfect saucy consistency. And please, for the love of crunch, get the Nacho Cheese Doritos. I tried it once with a plain tortilla chip topping and it was tragically bland in comparison. The cheesy powder on those chips is magic.(See the next page below to continue…)