Cheesy Dorito Taco Casserole (Printer-Friendly Version)
A hearty layered dish combining seasoned beef, cheese, and crunchy Doritos topped with fresh garnishes.
# Ingredients Needed:
→ Protein
01 -
1 pound 80% lean ground beef
→ Vegetables and Aromatics
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
05 -
1 (15 oz) can Mexicorn, drained
→ Spices and Seasoning
06 -
1 package (1 oz) taco seasoning
→ Cheese and Crunch
07 -
2 cups shredded taco blend cheese
08 -
2 cups crushed Nacho Cheese Doritos (about 85 g)
→ Optional Toppings
09 -
Sour cream, for serving
10 -
Pico de Gallo, for serving
# Step-by-Step Directions:
01 -
In a large skillet over medium-high heat, cook ground beef and chopped onion until beef is fully browned and onion is translucent, breaking up meat into small crumbles.
02 -
Stir in minced garlic and cook for 30 seconds until fragrant. Drain excess fat from the skillet to avoid greasiness.
03 -
Add taco seasoning, undrained Rotel tomatoes, and drained Mexicorn. Stir to combine and heat through until mixture is evenly coated and juicy.
04 -
In a 7x11 inch baking dish, spread half of the meat mixture evenly. Top with half of the shredded cheese and then a layer of crushed Doritos. Repeat layers with remaining meat, cheese, and Doritos, pressing gently to compact.
05 -
Bake uncovered in a preheated 350°F oven for 15 to 20 minutes until cheese is melted and edges of Doritos are crisp and golden.
06 -
Allow casserole to rest 5 minutes before serving. Garnish with sour cream and fresh Pico de Gallo to add cool and tangy contrast.
# Helpful Hints:
01 -
Crush Doritos just before layering to maintain maximum crunch and prevent sogginess.
02 -
Shredding your own cheese yields a smoother melt and stretch compared to pre-shredded.
03 -
Let the casserole rest after baking so layers remain distinct when served.