Cheesy Dorito Taco Casserole (Printer-Friendly)
Layered ground beef, taco cheese blend, and crunchy Doritos baked until bubbly and topped with fresh garnishes.
# What You’ll Need:
→ Protein
01 -
1 pound 80% lean ground beef
→ Vegetables & Aromatics
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
05 -
1 can (15 ounces) Mexicorn, drained
→ Seasonings & Spices
06 -
1 packet (1 ounce) taco seasoning
→ Cheese & Snacks
07 -
2 cups shredded taco cheese blend
08 -
3 cups crushed Nacho Cheese Doritos
→ Toppings (optional)
09 -
Sour cream, for serving
10 -
Fresh Pico de Gallo, for garnish
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook ground beef and chopped onion until beef is fully browned and onion is translucent. Stir frequently to crumble the meat evenly.
02 -
Add minced garlic and cook for 30 seconds until fragrant. Immediately drain excess fat from the skillet to prevent greasiness.
03 -
Mix in taco seasoning, undrained Rotel tomatoes, and drained Mexicorn. Stir thoroughly and heat through until evenly combined and warm.
04 -
Spread half of the meat mixture evenly in a 7x11-inch casserole dish. Sprinkle half of the shredded cheese on top, followed by a layer of crushed Doritos. Repeat with remaining meat, cheese, and Doritos layers, pressing gently to settle.
05 -
Bake uncovered at 350°F (175°C) for 15-20 minutes or until cheese is melted and edges of Doritos crisp and turn golden.
06 -
Let casserole rest for 5 minutes after baking. Serve topped with dollops of sour cream and fresh Pico de Gallo for balance and brightness.
# Helpful Hints:
01 -
Crush Doritos just before layering to maintain crunch. Shred cheese freshly for optimal melt and stretch. Allow the baked dish to rest so layers stay distinct.