Make this simple, cheesy Tex-Mex casserole with ground beef or chicken, Rotel tomatoes, and a creamy sauce, topped with crunchy Doritos.
Author:felixhayes
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef or shredded chicken
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup sour cream
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
2 cups shredded cheddar cheese, divided
1 bag (9.25 ounces) Nacho Cheese Flavored Tortilla Chips (Doritos)
Instructions
Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
If using ground beef, cook it in a skillet over medium heat until browned. Drain off any excess fat. If using shredded chicken, skip this step.
In a large bowl, combine the cooked meat (or chicken), cream of chicken soup, Rotel tomatoes, sour cream, chili powder, cumin, and garlic powder. Mix well.
Stir in 1 1/2 cups of the shredded cheddar cheese into the meat mixture.
Spread half of the Doritos into the bottom of the prepared baking dish.
Pour the meat mixture evenly over the layer of chips.
Top the meat mixture with the remaining Doritos.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer of chips.
Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted.
Let the casserole stand for 5 minutes before serving.
Notes
For a ground beef dorito bake, use 80/20 ground beef for good flavor.
You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
To freeze this casserole, assemble it completely in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10 minutes to the bake time if baking from cold.