Make this simple, cheesy Tex-Mex casserole layered with seasoned ground beef, Rotel tomatoes, a creamy sauce, and topped with crunchy Doritos. It is quick to assemble for busy weeknights or game days.
Author:emilyharrison
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup sour cream
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
2 cups shredded cheddar cheese, divided
1/2 cup milk
1 (9.75 ounce) bag Nacho Cheese Flavored Tortilla Chips (Doritos)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Cook the ground beef in a large skillet over medium heat until fully browned. Drain off any excess grease.
In the same skillet, stir in the cream of chicken soup, Rotel tomatoes, sour cream, chili powder, cumin, and garlic powder. Mix well.
Stir in 1 1/2 cups of the shredded cheddar cheese and the milk until combined. Heat the mixture through, about 3 minutes.
Spread half of the cooked meat mixture into the prepared baking dish.
Crush the Doritos lightly and sprinkle half of the crushed chips over the meat layer.
Spoon the remaining meat mixture over the chips. Top with the remaining crushed Doritos.
Sprinkle the remaining 1/2 cup of shredded cheese over the top layer of chips.
Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
Let the casserole rest for 5 minutes before serving.
Notes
For a chicken version, substitute 2 cups of cooked, shredded chicken for the ground beef.
To prepare ahead, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
You can use any flavor of Doritos you prefer for a different taste profile.