Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Large mixing bowl
- Can opener
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and grab my trusty 9×13 dish. There’s no need to grease it, which is one less step to worry about. In my large skillet over medium-high heat, I brown the ground beef, breaking it up with my wooden spoon until it’s fully cooked and no longer pink. This is where I add my taco seasoning directly to the meat, letting it toast for a minute with the beef to wake up all those spices. I can already smell the foundation of the dish coming together, and I make sure to drain any excess grease before moving on—this is crucial for avoiding a greasy final product.
While the beef is cooking, I turn to my large mixing bowl. This is where the creamy magic happens. I combine the cream of chicken soup, sour cream, and milk, whisking it until it’s smooth and cohesive. Then, I stir in the drained can of diced tomatoes and green chilies. The mixture will look thick and tangy. I fold in the cooked, seasoned ground beef, making sure every bit is coated in that creamy sauce. The scent shifts from spicy beef to a rich, cheesy-potential aroma that makes my stomach rumble.
Now for the fun part: the crunch assembly. I take about two-thirds of the bag of Doritos and give them a rough crush right in the bag with my hands—not into dust, but into good-sized pieces. I layer half of these crushed chips into the bottom of my baking dish. They create the most wonderful textured base. I spoon the entire meat and sauce mixture over the chips, spreading it evenly. Then, I sprinkle one cup of the shredded cheddar cheese over the top of the beef layer, watching it disappear into the creaminess.
For the grand finale, I take the remaining crushed Doritos and scatter them generously over the top, followed by the final cup of cheddar cheese. This creates that iconic double-crunch layer. I pop the dish into my preheated oven and bake it for 25-30 minutes. The key here is to watch for that moment when the cheese is completely melted, bubbly, and the edges are just starting to turn a golden brown. I’ve learned to set a timer for 25 minutes and then watch it like a hawk for those last few minutes to achieve perfect browning without burning the chip edges.(See the next page below to continue…)