Cheesy, melty, crunchy heaven all baked up in a dish. This dorito casserole brings together ground beef, cheddar, tomatoes, and crunchy chips into one glorious bite.
This casserole lands somewhere between game-day comfort food and a weeknight dinner you didn’t have to overthink (but still feels like a win). It smells amazing coming out of the oven, all toasty and cheesy with just a hint of taco-spice excitement lingering in the air. You’re gonna need a big spoon.
So what’s the deal with this cheesy Dorito casserole? It’s like a nacho, a taco, and your favorite cozy casserole got together and decided, “Hey, we’re better as a trio.” Layered with crispy Doritos, savory taco-seasoned beef, and oozy cheddar, every bite is loud, flavorful, and unapologetically fun. It’s great for feeding a small crowd or just meal-prepping for the week and pretending each spoonful is a fresh surprise. Also, if you’ve got teenagers hovering around? You’ll be the snack hero.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Dorito Casserole
This dish doesn’t ask much of you. Just a bit of layering, stirring, maybe a handful of cheese-related snacking mid-prep (highly encouraged).
- Ridiculously simple to make: Just brown some beef, throw stuff in a dish, layer, bake, and boom.
- Family-friendly comfort food: Kids, grownups, and your snack-loving neighbor will all go back for seconds.
- Crunchy meets creamy: Between the crispy Dorito base and the cheesy, meaty top, there’s texture in every soul-hugging spoonful.
- Easily customizable: Vegetarian? Spicy? Mild? This casserole is basically the denim jacket of dinners.
- Great for leftovers: It reheats like a champ (we’ll get into that below, no worries).
- You probably have most ingredients: Taco seasoning? Check. Cheese? Obviously. Bag of half-eaten Doritos? Perfect.
Ingredient Notes
You really don’t need anything fancy here, but let’s talk shop for a sec.
- Olive oil: Just enough to start the party in the pan, helping the beef and onions get cozy.
- Ground beef: This is the backbone of the whole deal. Use a leaner mix if you’re not into draining fat.
- Chopped onions: Add sweetness and savoriness once sautéed. Yellow or white both work.
- Taco seasoning: This keeps things lively. Use a packet or your own blend if you’re into spice tinkering.
- Diced tomatoes (like Rotel): Adds tang and a little chili bite. If you love heat, go for hot Rotel.
- Cream of mushroom soup: Trust the process—it gives everything a silky, cling-to-the-chip richness.
- Doritos Original: The zesty, crunchy layer that makes this more fun than any ordinary casserole.
- Shredded cheddar cheese: Sharp or mild cheddar brings the melty magic. Mix some Monterey Jack in if you’re feeling wild.
How To Make This Dorito Casserole
Alright, tie that apron, crank some music, and let’s get this layer-fest going.
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Preheat and prep the dish: Set your oven to 350°F and grease up your 9×13 before things get messy. Just a quick swipe of olive oil or a spritz of nonstick spray will do it.
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Brown the meat and onions: Heat the olive oil in a large skillet over medium. Add your onions and ground beef, breaking the beef up with a wooden spoon as you stir. Cook until it’s all nicely browned and your kitchen starts smelling like taco Tuesday.
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Add seasoning, tomatoes, and soup: Sprinkle in the taco seasoning, give it a stir, then pour in the diced tomatoes and cream of mushroom soup. Simmer until it thickens up a bit—around 5 minutes. If it’s looking too gloopy, a little splash of water smooths it out.
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Start layering: Lightly crush the Doritos (crunch ‘em with your hands right in the bag, very satisfying) and scatter a layer on the bottom of the pan. Spoon over about a third of the meat mixture, then sprinkle on some cheddar.
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Repeat and top with cheese: Do that all over again—Doritos, meat, cheese—until you run out. End things on a cheese high note.
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Bake until bubbly and gorgeous: Cover your masterpiece with foil and bake for 20 minutes. Then uncover and give it another 15 to 20 until the cheese is melty and irresistible.
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Rest and dig in: Let it sit for 5 to 10 minutes before serving. This gives it time to settle and keeps that crispy Dorito edge from getting lost in the gooey middle.
Storage Options
So let’s say you didn’t polish off the whole dish in one sitting (though, honestly, well done if you did). Leftovers hold up really well.
Pop any uneaten casserole into an airtight container and refrigerate it. It’ll stay tasty for 3 to 4 days. The chips do lose a bit of their signature crunch, but everything else just keeps getting cozier.
Reheating is easy: microwave for a minute or two if you’re solo snacking, or reheat larger portions in the oven at 350°F until warmed through (cover with foil to preserve the cheesy goodness without over-browning the top).
Wondering, “Can I freeze this?” Totally! Assemble the whole thing, then wrap tightly in foil and plastic wrap. Freeze before baking, and it’ll gladly wait up to 2 months. When the Dorito urge hits, thaw overnight in the fridge and bake as usual.
Variations and Substitutions
Maybe you’ve got picky eaters or just like to experiment. Good news—this casserole plays well with swaps.
- Ground turkey or chicken: A lighter option that still brings flavor if you season it right (don’t skimp on the taco mix).
- Vegetarian-friendly: Swap the meat for canned black beans and fire-roasted corn. Or sautée mushrooms for a meaty texture.
- Different chips: Try spicy nacho, Cool Ranch, or that wild Flamin’ Hot flavor. It turns the flavor dial up in fun ways.
- Swap soup types: Not a mushroom fan? Cream of chicken or cheddar can work just as well for that creamy base.
- Extra veg tossed in: Think bell peppers, corn, or even zucchini. Chop ’em small and cook with the beef mixture.
What to Serve with Dorito Casserole
This casserole kind of steals the show, but a couple of thoughtful sides can round things out beautifully.
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A bright salad helps cut through all that cheesy richness. Something with zingy vinaigrette and crunchy veggies would be lovely—sort of the counterbalance to all the cozy.
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Feeling indulgent? Make a cool, sweet treat like these peanut butter & banana ice cream sandwiches. They come together quickly and pair surprisingly well with bold, spicy flavors.
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For something warm and cozy alongside, a creamy little soup number like this creamy sausage gnocchi soup would hit the spot.
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Cornbread muffins (especially the savory ones with a little something extra—looking at you, bacon basil) are wonderful for scooping up leftovers.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this dorito casserole ahead of time?
Absolutely. You can fully assemble it the night before, cover it, and keep it in the fridge uncooked. When you’re ready, take it out while the oven preheats to take the chill off, then bake as usual. It’s a lifesaver on busy days when you just want to grab-and-bake dinner.
How can I make it spicy?
Great question! There are a few easy ways. You can use spicy taco seasoning, grab the hot version of Rotel (with habaneros or serranos, depending on your spice tolerance), add diced jalapeños to the beef mix, or even use Flamin’ Hot Doritos. Just don’t overdo all at once unless you’re prepping for a spice dare.
What’s the best cheese to use?
Stick with shredded cheddar for that classic sharp, melty experience. But honestly, feel free to riff—pepper jack adds heat, Monterey Jack melts like a dream, and a cheddar-Mozz blend gives you both stretch and flavor. Buy blocks and shred it yourself if you can; pre-shredded works, but it won’t melt quite as smoothly.
Can I add more veggies?
Yes! Bell peppers, corn, chopped spinach, or mushrooms fit right in. Just sauté them with the onions and beef so they cook down and don’t water out the casserole. Keep things small and diced so everything nests together in each bite. It’s sneaky nutrition with a cheesy disguise.
Cheesy Dorito Casserole
Ingredients
Main Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) ground beef
- 1 onion chopped
- 1 packet (28 g) taco seasoning or 2 tbsp homemade taco seasoning
- 1 can (284 g) diced tomatoes (such as Rotel) undrained (10 oz/284g)
- 1 can (298 g) cream of mushroom soup (10.5 oz/298g)
- 1 bag (300 g) Doritos Original about 10-11 oz (283-311g)
- 2 cups (200 g) shredded cheddar cheese divided, plus more if desired
Equipment
- Large skillet
- 9x13 baking dish
- wooden spoon
- Aluminum foil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or nonstick spray.
- In a large skillet over medium heat, warm olive oil. Add chopped onions and ground beef. Cook until beef is browned and onions are soft, breaking it up with a spoon (about 7 minutes). Drain excess fat if needed.
- Stir in taco seasoning, then add the diced tomatoes (with juices) and cream of mushroom soup. Mix well. Simmer for about 5 minutes, until slightly thickened. Add a splash of water if mixture becomes too thick.
- Roughly crush the Doritos (about 2/3 of the bag) and scatter an even layer in the bottom of the prepared baking dish.
- Spoon a third of the beef mixture over the Doritos, then sprinkle on chopped cheddar.
- Repeat layers with more crushed Doritos, another third of the beef mixture, and more cheese. Continue layering, finishing with any remaining cheese on top.
- Cover with foil. Bake for 20 minutes, then uncover and bake 15-20 minutes more, until the cheese is fully melted, bubbly, and golden.
- Remove from the oven and let rest 5-10 minutes before serving for best texture and easiest serving.
