This is a great casserole to take with you when you are going to a potluck. One thing is for sure, you can bet that nobody else will bring it. I usually double up on the recipe just because it goes so quickly. I always have guests coming up to me asking me where I learned how to make it. I’m honest and tell them that I found the recipe online, but I’m sure to tell them how I used to eat it with my good friend at her parent’s house all the time in high school. It sure is one of those nostalgic dishes! Check out what they are saying about this recipe over at Recipe Lion:
“I really liked the flavor of this casserole!”
You, and everyone else that tries this, will fall in love with the taste!
Ingredients
1 1/2 pound lean ground beef
1/4 cup chopped onion
1 clove garlic, minced finely
2 teaspoons chili powder
8 ounces Dorito corn chips, crushed
1 (15-ounce) can Bush’s ranch-style beans or chili beans
1 (10-ounce) can Rotel (or other brand tomatoes with chilies), undrained
1 (10-ounce) can cream of chicken soup
2 cups Kraft Mexican-style shredded cheese
1 package Azteca tortillas, warmed
Instructions
Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray.
In a large skillet, brown the beef 5 minutes, using a spoon to break up any large clumps. Drain off excess fat and add onion, garlic, and chili powder. Continue to cook and stir 2 minutes. Add the beans to the cooked meat mixture. Combine the tomatoes with the soup in a small bowl, mixing completely.
Place about 3/4 of the crushed chips into the bottom of the casserole. Spoon on half the beef mixture, then half the soup mixture. Then add half of the shredded cheese. Repeat the layers, ending with shredded cheese.
Sprinkle the top of the dish with the remaining crushed Doritos. Bake 30-35 minutes until mixture is bubbling and top is lightly browned. Serve with tortillas on the side.
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Quick Tip: Try it with chirizo for an even more authentic taste.
Thanks again to Recipe Lion for this comforting and tasty recipe.
