Doritos Taco Casserole

I make this Dorito casserole on the busy weeknights when I need dinner on the table fast and I know everyone will actually eat it. Seasoned beef, sweet corn, and melty cheese sit under a layer of crunchy nacho Doritos, so every forkful is soft, cheesy, and crisp at the same time.

This one has been in regular rotation at my house for years. It is the dinner I hand my pickiest eater without a second thought, because it is one of the few that gets a request for seconds.

Here is what makes mine different from most. Instead of layering the chips and baking for an hour, I mix finely crushed Doritos right into the beef so the nacho flavor runs through every bite, then bake for just ten minutes. It is faster than the layered versions, and it does not turn into the soggy mess a lot of Dorito casseroles become.

If you are on a Dorito kick, my Dorito taco pasta salad brings the same crunch to a cold, make-ahead side for cookouts

Need a cold side dish to bring alongside? My Dorito taco pasta salad has the same Dorito crunch and taco flavors in a make-ahead side that travels to cookouts and potlucks.

What You’ll Need for Dorito Casserole

Ground beef: Lean beef keeps the casserole from turning greasy. Brown it well and drain it so the base holds together instead of going watery.

Nacho cheese Doritos: The classic pick, but this is where you can have fun. Cool Ranch, Spicy Nacho, and Sweet Chili all work and each one changes the whole flavor.

Diced tomatoes with green chilies: I use the kind with green chilies for a little heat and moisture. Plain diced tomatoes work if you want it milder.

Frozen corn: It adds sweetness and a little bite against the soft beef and cheese. No need to cook it first, it warms through in the skillet.

Sour cream: This is what makes the base creamy instead of dry. Greek yogurt swaps in fine if that is what you have.

Mexican cheese blend: Some melts into the beef and the rest goes on top. A cheddar or Monterey Jack blend melts smooth and pulls everything together.

Black beans are an easy optional add if you want to stretch it further. See the recipe card for full amounts.

How to Make Dorito Casserole

Step 1: Prep the Pan Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.

Step 2: Crush the Chips Two Ways Crush two cups of Doritos fine, almost like breadcrumbs, and set one cup aside in bigger chunks for the top. A gallon zip-top bag and your hands do the job.

Step 3: Brown the Beef Cook the ground beef and onion in a large skillet until the beef is no longer pink. Drain any extra grease.

Step 4: Build the Filling Add the garlic and cook one minute, then stir in the corn, taco seasoning, tomatoes with green chilies, and the two cups of fine Doritos. Add the black beans here too if you are using them.

Step 5: Stir in the Creamy Layer Take the skillet off the heat and stir in the sour cream and two cups of the cheese until it looks creamy.

Step 6: Bake the Base Spread the mixture into the prepared dish and bake for 5 minutes, until warmed through.

Step 7: Add the Crunchy Top and Finish Sprinkle the remaining cup of cheese and the chunky Doritos over the top, then bake 5 more minutes until the cheese melts.

Step 8: Serve Garnish with lettuce, tomatoes, avocado, or green onions if you like, and serve right away.

For another weeknight Tex-Mex bake, my easy Mexican casserole layers everything between corn tortillas instead.

Make Ahead & Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm it in a 350 degree oven so the chips crisp back up. The microwave works in a pinch but the top goes soft.
• Freeze: Freeze before or after baking for up to 3 months. Thaw in the fridge overnight before reheating.
• Make Ahead: Assemble up to 24 hours ahead, but wait to add the final Doritos and cheese until right before it bakes.

More Easy Dinners Your Family Will Love

• Million Dollar Spaghetti Casserole
• Chicken Potato Casserole
• Big Mac Tater Tot Casserole
• Beef Stroganoff