Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Mixing bowls (one large, one medium)
- Can opener
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Step-by-Step Instructions
First, let’s build our filling. In my large skillet, I brown the ground beef with the diced onion over medium-high heat, breaking it up with a spoon until it’s no longer pink. This is where the kitchen starts to smell amazing. I then stir in the garlic and the entire packet of taco seasoning, letting it cook for just a minute until fragrant. Next, I fold in the frozen corn, the entire can of undrained petite diced tomatoes, and the rinsed black beans. I let this simmer for about 5-7 minutes, just until everything is heated through and the flavors have started to marry. You’ll see the mixture thicken slightly.
Now for the creamy element that makes this casserole so luxe. I take the skillet off the heat—this is crucial! If you add the sour cream while the meat mixture is piping hot, it can separate and get grainy. I let it cool for just two minutes, then I dollop in the full cup of sour cream and stir until it’s fully incorporated and creamy. The mixture will turn a lovely light orange hue and the sharpness of the sour cream will balance the spices perfectly. This is also when I stir in one cup of the shredded Mexican cheese.
Here comes the fun part: assembling the layers. I preheat my oven to 350°F (175°C) and grab my trusty 9×13 dish. I spread the two cups of finely crushed Doritos evenly across the bottom; they act as our crunchy base layer and soak up just enough moisture to be irresistible. I then pour the entire meat and sour cream mixture over the chips and spread it out gently. I’ve learned not to stir here—we want those distinct layers.
For the grand finale, I sprinkle the remaining two cups of cheese over the entire surface. Then, I take that one cup of loosely crushed Doritos and scatter them artfully over the cheese. This dual-layer of chips is my secret: the bottom gets soft and flavorful, the top stays delightfully crisp. I bake it uncovered for 20-25 minutes, until the cheese is completely melted, bubbly, and the edges are just starting to golden. I let it rest for a solid 10 minutes after pulling it out—this is a torture test of willpower, but it allows the layers to set so you get perfect slices instead of a delicious slop.(See the next page below to continue…)