I enjoy this recipe because it’s incredibly easy and packed with flavor. The Tex-Mex elements make it exciting, while the creamy sauce keeps everything rich and satisfying. I also like how customizable it is, so I can adjust the toppings or spice level depending on who I’m serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Casserole base 400 g nacho cheese Doritos 700–900 g ground beef 305 g cheddar cheese soup 305 g cream of chicken soup 355 ml evaporated milk 115 g diced green chilies 200–300 g Mexican cheese blend, shredded 30 g taco seasoning (optional)
Optional toppings Sour cream Green onions, diced Cherry tomatoes, sliced Avocado or guacamole Salsa
Directions
I start by preheating the oven to 175°C and lightly coating a 33×23 cm rectangular baking dish with non-stick spray.
In a large skillet over medium-high heat, I cook the ground beef, breaking it apart until it’s no longer pink. I drain off the excess fat, then stir in the taco seasoning if I’m using it.
I add the cheddar cheese soup, cream of chicken soup, evaporated milk, and diced green chilies to the beef. I stir everything together and let it cook over medium heat until the mixture is hot and gently bubbling.
I spread about half of the Doritos evenly across the bottom of the prepared baking dish, lightly crushing them while keeping some texture. I spoon half of the beef mixture over the chips and sprinkle with about half of the shredded cheese.
I repeat the layers with the remaining Doritos, beef sauce, and finish with the rest of the cheese on top. I bake the casserole for about 20 minutes, until the cheese is melted, bubbly, and lightly golden around the edges. I let it rest for 5 minutes before serving.
Servings and Timing
I usually get about 8 servings from one large casserole. Prep time is around 20 minutes. Cook time is about 20 minutes. Total time comes out to roughly 40 minutes.
Variations
I sometimes use ground turkey or ground chicken instead of beef for a lighter version. When I want extra heat, I add jalapeños or use spicy Doritos. For a smokier flavor, I like mixing in a little smoked paprika or chipotle seasoning.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm individual portions in the oven or microwave until heated through. I prefer the oven because it helps bring back some of the chip texture.
FAQs
Can I assemble this casserole ahead of time?
I can prepare the beef mixture in advance, but I layer the Doritos just before baking to keep them from getting soggy.
What Doritos flavor works best?
I usually use nacho cheese Doritos, but I’ve found that spicy or cool ranch flavors work well too.
Can I make this less spicy?
I skip the taco seasoning and use mild green chilies when I want a milder version.
Does this casserole freeze well?
I don’t recommend freezing it, since the chips tend to lose their texture after thawing.
What should I serve with this casserole?
I like serving it with a simple green salad or fresh toppings like avocado, sour cream, and salsa.
Conclusion
I find this Dorito Cheese Beef Casserole to be a fun, indulgent dish that’s perfect for casual dinners or gatherings. It’s easy to make, full of bold flavor, and always a hit when I want something comforting and satisfying.
This Dorito cheese beef casserole is loaded with layers of cheesy beef, creamy sauce, and crunchy nacho chips. A comforting Tex-Mex bake that’s always a hit!
Author:Sarah
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:20 minutes
Yield:8 servings
Category:Main Dishes
Method:Baking
Cuisine:Tex-Mex
Ingredients
Casserole Base
400 g nacho cheese–style tortilla chips
700–900 g ground beef
305 g cheddar cheese soup
305 g cream of chicken soup
355 ml evaporated milk
115 g diced green chilies
200–300 g Mexican cheese blend, shredded
30 g taco seasoning (optional)
Optional Toppings
Sour cream
Green onions, diced
Cherry tomatoes, sliced
Avocado slices or guacamole
Salsa
Instructions
1. Prep
Preheat oven to 175°C (350°F).
Lightly grease a 33 × 23 cm (9×13-inch) baking dish with non-stick spray.
2. Cook the Beef
In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart as it cooks.
Drain excess fat. Stir in taco seasoning if using.
3. Make the Cheese Sauce
Add cheddar cheese soup, cream of chicken soup, evaporated milk, and green chilies to the skillet.
Stir well and cook over medium heat until hot and gently bubbling.
4. Layer the Casserole
Spread half of the chips evenly in the bottom of the baking dish, lightly crushing them.
Spoon half of the beef sauce over the chips and sprinkle with about 100 g cheese.
5. Finish Layering
Add the remaining chips, followed by the remaining beef mixture.
Top with the rest of the shredded cheese.
6. Bake
Bake uncovered for 20 minutes, until the cheese is fully melted, bubbly, and lightly golden at the edges.
7. Rest & Serve
Let casserole rest 5 minutes before serving.
Top with sour cream, green onions, tomatoes, avocado, or salsa as desired.
Notes
Layer chips right before baking to keep them crunchy.
For extra heat, add jalapeños or spicy seasoning.
Resting the casserole helps it set for easier serving.
Leftovers reheat best in the oven to preserve texture.
