📝 About This Recipe
This modern American hotdish is the ultimate marriage of a classic beef taco and a cheesy, bubbly casserole. Featuring layers of seasoned ground beef, zesty green chilies, and a velvety cheese sauce, the dish is defined by its signature crown of crushed Nacho Cheese Doritos that provide an addictive, salty crunch. It is the quintessential comfort bake for weeknight family dinners or game-day gatherings, offering a nostalgic flavor profile that appeals to both the young and the young at heart.
🥗 Ingredients
The Meat Base
- 1.5 pounds Ground Beef (80/20 lean or ground turkey)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 packet Taco Seasoning (or 3 tbsp homemade blend)
- 1/4 cup Water
The Creamy Binding
- 10.5 ounces Condensed Cream of Chicken Soup (1 can)
- 1 cup Sour Cream (full fat preferred)
- 10 ounces Diced Tomatoes with Green Chilies (1 can, drained)
- 15 ounces Black Beans (1 can, rinsed and drained)
- 1/2 cup Frozen Sweet Corn (thawed)
The Layers & Topping
- 1 bag Nacho Cheese Doritos (9.25 oz bag, roughly crushed)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Monterey Jack Cheese (freshly shredded)
Fresh Garnishes
- 1 cup Iceberg Lettuce (shredded)
- 2 Roma Tomatoes (diced)
- 1/4 cup Pickled Jalapeños (optional)
- 2 tablespoons Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick cooking spray or a thin layer of butter.
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2
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the beef is fully browned and the onions are translucent, about 7-8 minutes.
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3
Drain any excess grease from the skillet to ensure the casserole isn't oily. Stir in the minced garlic and cook for 1 minute until fragrant.
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4
Add the taco seasoning and 1/4 cup of water. Simmer for 2-3 minutes until the liquid has reduced and the meat is well-coated.
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5
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, drained tomatoes with green chilies, black beans, and corn. Stir until uniform.
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6
Fold the seasoned beef mixture into the creamy soup mixture until everything is thoroughly incorporated.
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7
Spread half of the crushed Doritos (about 2-3 cups) into the bottom of the prepared baking dish to create a crunchy foundation.
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8
Carefully pour the creamy beef mixture over the layer of chips, spreading it evenly with a spatula.
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9
Sprinkle the shredded Cheddar and Monterey Jack cheese evenly over the top of the beef layer.
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10
Top the cheese with the remaining crushed Doritos, pressing down very lightly so they adhere to the cheese.
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11
Cover the dish loosely with aluminum foil (tent it slightly so it doesn't touch the cheese) and bake for 20 minutes.
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12
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the chips on top are slightly toasted.
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13
Remove from the oven and let the casserole rest for 5 minutes. This allows the layers to set so it scoops out cleanly.
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14
Just before serving, scatter the shredded lettuce, diced tomatoes, jalapeños, and cilantro over the top for a fresh contrast.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the casserole. Don't crush the Doritos into a powder; aim for bite-sized shards to maintain that essential textural contrast. If you prefer a spicier kick, swap the Nacho Cheese Doritos for the 'Spicy Sweet Chili' or 'Flamin' Hot' varieties. To prevent a soggy bottom, ensure your canned tomatoes and beans are drained very well before adding them to the mix. If reheating leftovers, do so in the oven rather than the microwave to help revive the crunch of the chips.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) for a vibrant, charred vegetable pairing. A dollop of fresh guacamole or sliced avocado on top adds a luxurious creaminess to every bite. Pair with a cold Mexican lager with a lime wedge or a refreshing hibiscus iced tea (Jamaica). For a lighter side, a simple lime-cilantro slaw provides a bright acidity that cuts through the rich cheese.