I love Mexican-type casseroles. The cheese, spicy meat, and beans really hit the spot. I love loading them up with sour cream, salsa, and even guacamole. There’s just something comforting about these types of casseroles, especially on a cold day. This Mexican beef casserole uses Doritos and I love those orange little triangles of corny goodness. Of course, feel free to use another brand if you wish.
Same here! I found a recipe that my daughter had written on the back of her English assignment when she was about 9 years old. It was so cute!
Ingredients
1/4 – cup onion, chopped
1 – clove garlic, minced
1 – 2 teaspoons McCormick chili powder
1/2 – package (16oz) Doritos corn chips
1 – (15 oz) can ranch style beans or bush’s chili beans
1 – (10 oz) can mild Rotel tomatoes, undrained
1 – (10 oz) can Campbell’s cream of chicken, mushroom, cheddar cheese or fiesta nacho cheese soup
2 – cups Kraft Mexican style cheese blend
Instructions
Preheat oven to 350 degrees. In a large skillet brown the ground beef with onion and garlic. Drain any grease.
Add the ranch style beans and chili powder; mix to combine and set aside. In a separate bowl combine the soup and the Rotel tomatoes together and set aside.
Place a layer of slightly crushed Doritos in the bottom of a greased 2 quart, 9 x 9 inch or 8 x 8 x 2-inch casserole dish.
Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese.
Repeat layers a second time ending with the remaining shredded cheese. Place in a 350-degree oven and bake for 30 – 35 minutes or just until hot and bubbly around the edges.
Quick Tip: This casserole tastes great with salsa and sour cream as garnishments.
