Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Large mixing bowl
- Can opener
- Measuring cups
- Aluminum foil
Step-by-Step Instructions
First, let’s get that beef beautifully browned. Preheat your oven to 350°F (175°C) and grab your trusty skillet. Crumble in the ground beef over medium-high heat and cook it until there’s no pink left, breaking it up as you go. This is where the foundation of flavor is built. Once it’s cooked, I carefully drain about 90% of the excess grease—you want a little left for richness, but not a pool. Then, sprinkle over the entire packet of taco seasoning and pour in that 1/2 cup of water. Let it simmer for 2-3 minutes, stirring constantly, until the mixture thickens and coats the beef in that iconic, fragrant spice. Your kitchen should already smell amazing.
Now, for the creamy magic. In a large mixing bowl, I combine the cream of chicken soup, the undrained can of Rotel, and the full cup of sour cream. I use a whisk to blend it until it’s smooth and uniform. Here’s a tip I learned the hard way: let your sour cream sit out for 10 minutes before you start. Cold sour cream straight from the fridge is harder to blend smoothly and can make the mixture lumpy. Once it’s creamy, I fold in the seasoned ground beef and stir it all together until every bit of meat is coated in that tangy, creamy sauce.
Time for the grand assembly! I take about two-thirds of the bag of Doritos and give them a rough crush right in the bag with my hands—you want a mix of pieces, not just fine dust. I spread half of this crushed Dorito layer evenly in the bottom of my ungreased 9×13 dish. It forms the most incredible savory crust. Then, I spoon the entire meat and sauce mixture over the chips and spread it gently. Next comes a glorious layer of 1 1/2 cups of the shredded cheese. The final touch? Sprinkling the remaining crushed Doritos and the last 1/2 cup of cheese over the very top. This creates the ultimate textural contrast.
Into the oven it goes, uncovered, for 25-30 minutes. You’re waiting for that beautiful moment when the cheese is fully melted and bubbly all across the top, and the edges are just starting to dance and brown. I set a timer for 25 minutes and then watch it like a hawk for those last few minutes. The biggest mistake here is overbaking, which can dry out the creamy layer underneath. As soon as it’s bubbly, pull it out! I let it rest on the stovetop for a solid 5-10 minutes before serving. This rest is non-negotiable—it lets the layers set so you get perfect, neat squares instead of a delicious but sloppy mess.(See the next page below to continue…)