Dorito Casserole

A weeknight casserole a little like chilaquiles: taco-seasoned beef, black beans, sour cream, crushed Doritos, and Cheddar-Jack. Swap Nacho Cheese or Cool Ranch if you want.

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Dorito Casserole
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15 min Prep Time
35 min Cook Time
50 min Total Time
8 Servings

Ingredients

  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 (1-ounce) packet taco seasoning
  • 1/2 cup water
  • 1 (14.5-ounce) can diced tomatoes and green chiles (such as ROTEL), drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup sour cream, plus more for serving
  • 1 (9¼-ounce) bag nacho cheese or cool ranch Doritos, lightly crushed (about 5 cups)
  • 3 cups shredded Cheddar-Jack cheese
  • Chopped tomato, sliced green onion, chopped cilantro, and salsa, for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 3-quart baking dish with nonstick spray.
  2. Cook the ground beef in a very large skillet over medium heat until browned. Drain any excess grease.
  3. Add the onion and bell pepper and cook until tender, about 5 minutes.
  4. Stir in the taco seasoning and water. Simmer until thickened, about 5 minutes.
  5. Stir in the drained tomatoes and green chiles, sour cream, and black beans.
  6. Sprinkle 1½ cups crushed chips in the bottom of the prepared dish. Spoon about half of the meat mixture over the chips.
  7. Top with 1½ cups crushed chips and 1½ cups cheese.
  8. Repeat with the remaining meat, chips, and cheese.
  9. Bake until melted and bubbly, about 25 minutes.
  10. Top with diced tomato, green onion, and cilantro. Serve with salsa and extra sour cream.

Notes

Any Dorito flavor works. Leftovers keep up to 4 days; reheat in the oven so the chips don’t go as soggy as they would in the microwave.