Introduction

Oh friends, do I have a recipe for you today! You know those nights? The ones where you’ve had a long day, everyone’s hungry, and you just want something comforting, cheesy, and packed with flavor without a lot of fuss? Yeah, we all have ’em. This Cheesy Mexican Beef & Dorito Casserole is exactly for those nights. It’s the kind of meal that brings smiles around the table, is incredibly easy to throw together, and secretly uses everyone’s favorite cheesy chip. Seriously, once you try this, it’s going straight into your regular dinner rotation. It’s nostalgic, fun, and just plain delicious comfort food!

Why You’ll Love This Recipe

Fast: We’re talking about getting dinner on the table in under 45 minutes, start to finish. Perfect for busy weeknights!
Easy: If you can brown beef and stir things together, you can make this casserole. It’s truly foolproof.
Giftable (or Potluck Perfect!): Need to bring a dish? This travels well and is always a massive hit.
Crowd-Pleasing: Kids and adults alike devour this. The combination of savory beef, melty cheese, and crunchy Doritos is irresistible.

Ingredients

Gather ’round, let’s look at the simple goodies you’ll need for this cheesy bake:

1 lb ground beef: Any lean percentage works great here. It’s the hearty base!
1 packet taco seasoning: Your secret weapon for instant Mexican flavor. Easy peasy.
1/2 cup water: Helps that taco seasoning work its magic and create a yummy sauce.
1 (10 oz) can Rotel (diced tomatoes & green chilies), drained: Gives it a little tang and a hint of warmth. Draining is key so your casserole isn’t watery.
1 (15 oz) can corn, drained: Adds a touch of sweetness and lovely texture. Just drain off that liquid.
1 (10.5 oz) can cream of chicken soup: The creamy binder that brings everything together into a cozy casserole.
1/2 cup sour cream: Adds richness and a delightful creamy tang. Trust me on this one!
2 cups shredded Mexican cheese blend: Use your favorite blend! Cheddar, Monterey Jack, Colby Jack… the cheesier, the better!
1 (9.75 oz) bag Nacho Cheese Doritos, crushed: The star ingredient! Don’t skip the Nacho Cheese flavor – it’s iconic here. Gently crush them into bite-sized pieces, not dust.
1/4 cup chopped green onions (optional): For a little fresh, oniony garnish at the end. Highly recommended for a pop of color and flavor!

How to Make It

Okay, apron on? Let’s whip up this deliciousness together!

First things first, preheat your oven to a cozy 350°F (175°C). Grab your favorite 9×13 inch baking dish – a glass one works great so you can see the layers!
In a large skillet (the bigger, the better!), toss in your ground beef. Brown it over medium heat, breaking it up as you go. Once it’s all cooked through and nicely browned, carefully drain off any excess grease. We want flavor, not greasiness!
Now, sprinkle that glorious taco seasoning over the cooked beef. Pour in the water too. Give it all a good stir, bring it to a gentle simmer, and let it bubble away for about 5-7 minutes. You’ll see the sauce thicken slightly, coating the beef beautifully.
Take the skillet off the heat. This is where the creamy magic happens! Stir in your drained Rotel, drained corn, the can of cream of chicken soup, and that lovely sour cream. Mix everything until it’s well combined and looks rich and saucy. It should smell amazing already!
Time for the Doritos! Take about half of your gently crushed Doritos and spread them out evenly in the bottom of your prepared 9×13 inch baking dish. This is your crunchy base layer.
Now, spoon that wonderful beef mixture evenly over the layer of Doritos in the dish. Spread it out so it’s a nice, even layer.
Sprinkle half of your delicious shredded Mexican cheese blend right over the beef mixture. This forms a gooey layer in the middle!
Layer the remaining crushed Doritos over the cheese. This is the top crunchy layer that gets toasted in the oven.
Finally, top everything off with the remaining shredded cheese. Make sure it goes all the way to the edges so you get that lovely cheesy crust!
Pop the dish into your preheated oven. Bake for 20-25 minutes. You’ll know it’s ready when the cheese is melted and bubbly and the casserole is heated through. The edges of the Doritos might get a little toasty – that’s good!
Carefully take it out of the oven. If you’re using them, sprinkle those lovely chopped green onions over the top before you serve.

Let it sit for just a minute or two before dishing it up. It will be hot, hot, hot!

Substitutions & Additions

This recipe is super forgiving and easy to customize! Feel free to play around:

Different Meat? Ground turkey or even shredded chicken (rotisserie chicken is a shortcut!) would work wonderfully instead of beef.
Spice it Up? Add a pinch of red pepper flakes with the taco seasoning, use “Hot” Rotel, or stir in some diced jalapeños. Serve with hot sauce!
More Veggies? Stir in a drained can of black beans, some sautéed bell peppers and onions (add them when browning the beef), or even some frozen peas.
Different Chips? While Nacho Cheese Doritos are classic here, you could experiment with Cool Ranch Doritos or even plain tortilla chips (though the Dorito flavor is key!).
Cheese Swap? Use just cheddar, Monterey Jack, or a spicy Pepper Jack for an extra kick!

Tips for Success

Just a couple of little friendly nudges to make sure your casserole turns out perfectly:

Don’t pulverize the Doritos! You want chunks, not dust, so you get that great texture contrast. Just gently crush them in the bag.
Drain everything well. Make sure the beef grease, Rotel, and corn are all drained. Too much liquid can make the casserole soggy.
Don’t overbake. Once the cheese is melted and bubbly and it’s heated through, it’s ready! Overbaking can dry it out or burn the chips too much.
Prep Ahead: You can brown the beef and make the creamy mixture (step 4) a day ahead. Store it in the fridge. When ready to bake, assemble the layers (steps 5-9) and bake as directed, adding a few extra minutes if starting from cold.

How to Store It

Got leftovers? Lucky you! This casserole is great the next day.

Simply cover the baking dish tightly with plastic wrap or foil, or transfer individual portions to airtight containers. Store it in the refrigerator for up to 3-4 days.

To reheat, you can microwave individual servings or cover the dish loosely with foil and reheat in a 350°F oven until heated through (this helps the Doritos stay a little crispier than microwaving). Just keep an eye on it so the cheese doesn’t burn.

FAQs

Here are a couple of questions I often get about this crowd-pleaser:

Q: Can I make this spicier?
A: Absolutely! Use a ‘Hot’ variety of Rotel, add a pinch of cayenne pepper or red pepper flakes to the beef mixture, or include diced jalapeños when you add the Rotel and corn. Serving with hot sauce is also an easy way to add heat.

Q: Can I freeze this casserole?
A: This one isn’t the best for freezing due to the Doritos. They tend to get soggy when frozen and thawed. It’s truly best enjoyed fresh or after a few days in the fridge.

Q: My Doritos seem really soft after baking. What happened?
A: This can happen if the beef mixture wasn’t quite thick enough, or if the Rotel and corn weren’t drained completely. It can also happen if you cover it too tightly while baking (which creates steam). Make sure everything is well-drained and bake uncovered for that perfect cheesy, bubbly top layer!

I hope you love this Easy Cheesy Mexican Beef & Dorito Casserole as much as my family does! It’s pure comfort in a dish and makes dinner time a little more fun. Happy cooking, friends!

Easy Cheesy Mexican Beef & Dorito Casserole

This Cheesy Mexican Beef & Dorito Casserole is the kind of meal that brings smiles around the table, is incredibly easy to throw together, and secretly uses everyone's favorite cheesy chip. Seriously, once you try this, it's going straight into your regular dinner rotation. It's nostalgic, fun, and just plain delicious comfort food!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Equipment

Large skillet
9x13 inch baking dish glass recommended

Ingredients

Main Ingredients

1 lb ground beef Any lean percentage works great here.
1 packet taco seasoning
0.5 cup water
1 can Rotel (diced tomatoes & green chilies) drained
1 can corn drained
1 can cream of chicken soup
0.5 cup sour cream
2 cups shredded Mexican cheese blend Use your favorite blend!
1 bag Nacho Cheese Doritos 9.75 oz, crushed
0.25 cup chopped green onions optional

Instructions

First things first, preheat your oven to a cozy 350°F (175°C). Grab your favorite 9x13 inch baking dish – a glass one works great so you can see the layers!
In a large skillet (the bigger, the better!), toss in your ground beef. Brown it over medium heat, breaking it up as you go. Once it's all cooked through and nicely browned, carefully drain off any excess grease. We want flavor, not greasiness!
Now, sprinkle that glorious taco seasoning over the cooked beef. Pour in the water too. Give it all a good stir, bring it to a gentle simmer, and let it bubble away for about 5-7 minutes. You'll see the sauce thicken slightly, coating the beef beautifully.
Take the skillet off the heat. This is where the creamy magic happens! Stir in your drained Rotel, drained corn, the can of cream of chicken soup, and that lovely sour cream. Mix everything until it's well combined and looks rich and saucy. It should smell amazing already!
Time for the Doritos! Take about half of your gently crushed Doritos and spread them out evenly in the bottom of your prepared 9x13 inch baking dish. This is your crunchy base layer.
Now, spoon that wonderful beef mixture evenly over the layer of Doritos in the dish. Spread it out so it's a nice, even layer.
Sprinkle half of your delicious shredded Mexican cheese blend right over the beef mixture. This forms a gooey layer in the middle!
Layer the remaining crushed Doritos over the cheese. This is the top crunchy layer that gets toasted in the oven.
Finally, top everything off with the remaining shredded cheese. Make sure it goes all the way to the edges so you get that lovely cheesy crust!
Pop the dish into your preheated oven. Bake for 20-25 minutes. You'll know it's ready when the cheese is melted and bubbly and the casserole is heated through. The edges of the Doritos might get a little toasty – that's good!
Carefully take it out of the oven. If you're using them, sprinkle those lovely chopped green onions over the top before you serve.
Let it sit for just a minute or two before dishing it up. It will be hot, hot, hot!

Notes

Tips for Success:
- Don't pulverize the Doritos! You want chunks, not dust.
- Drain everything well (beef grease, Rotel, corn) to prevent sogginess.
- Don't overbake; remove when cheese is melted and bubbly.

Prep Ahead:
You can brown the beef and make the creamy mixture (steps 2-4) a day ahead. Store in the fridge. Assemble layers and bake as directed, adding a few extra minutes if starting from cold.

Storage:
Store leftovers covered tightly in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or cover the dish loosely with foil and reheat in a 350°F oven until heated through.

Freezing:
This casserole is not recommended for freezing as the Doritos tend to get soggy.