Dorito Casserole

"This used to be a favorite years ago when I first got married. :) Easy!"
 
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photo by Anita J. photo by Anita J.
photo by Anita J.
photo by sha1shay photo by sha1shay
photo by Sarahirvin photo by Sarahirvin
photo by Mrs.Robinson photo by Mrs.Robinson
photo by Nicole A. photo by Nicole A.
Ready In:
45mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Bring to a boil the soup, water, and tomatoes.
  • Cook onion with ground beef.
  • Place layer of slightly crushed Doritos in the bottom of a casserole.
  • Add a layer of ground beef, a layer of soup mixture and a layer of Doritos.
  • Continue until all ingredients are used.
  • Top with cheese.
  • Bake in 350 degree oven for 25-30 minutes.
  • Serve and enjoy.
  • You can also add canned beans and cooked rice to this casserole!
  • If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

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Reviews

  1. I added a can of green chiles, ranch style beans and a can of southwest style corn. Used a whole pound of cheese, 8 oz of Mexican blend and 8 oz of Triple Cheddar. Absolutely yummy! Oh! I added Cumin also to give it a southwest flavor. I didn't measure it just sprinkled and tasted until I was happy with it, lol
     
  2. I used cream of celery, added Mexican rice, cheese diced tomatoes! Awesome flavor
     
  3. This was a nice recipe. It was pretty easy to assemble. The nacho flavored tortilla chips we used made it a bit too spicy for the kids (combined with the Rotel tomatoes). I topped mine with sour cream to cancel some of the "heat." I did find some gaping holes in the recipe once I started making it. For example, were we supposed to use standard (10.75 ounce) or larger cans of mushroom soup? (I think 10.75 ounce cans were the right size.) Second, were we supposed to drain the tomatoes? I did not. How big of a bag of Doritos did you use? We had a jumbo bag and did not use all of it. A single-serving bag would be too small. What size was intended? Lastly, what size casserole dish would you suggest? I used a 9 x 13 glass casserole and had no problem. I used the single cup of cheese, but it was too sparse for my casserole size, so the cheese turned brown, as did the Doritos style chips that were not hidden under cheese. I would double or even triple the cheese for a casserole dish as big as mine. I will likely experiment with this recipe to see what works for us. For instance, I am curious to try it with cream cheese in place of mushroom soup. That sounds yummy! I will also add in a layer of beans (pinto or black beans) to add another dimension. I will not start with a layer of Doritos since my bottom layer came out as mush. Lastly, this is not a 2 serving recipe. This will serve 4-6 easily. This was not a "pretty" dish and was not multi-dimensional, but it has good potential.
     
  4. Excellent and easy. I didn't have plain Doritos, so I used plain tortilla chips. I also tossed in some olives with the sauce. Actually, I was eating some Nacho Cheese Doritos and wondering what to fix for dinner when I remembered this recipie. DH liked it and had two huge platesfull. Too easy and the ingredients are usually in the pantry.
     
  5. I LOVE making this dish!. My husband loves it also, it's something simple, quick &'d easy. The only thing I really would recommend using if you're a bean eater is, Ranch Style Beans w/ Jalapenos?????? It's the BOMB!.
     
    • Review photo by Mrs.Robinson
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Tweaks

  1. made this with velveeta instead of shredded and seems like it worked better..covered doritos on top layer much better. Also used our local grocers skillet mix ground beef mixturem(ground beef thats pre seasoned) and its super cheap. #lbs of it cost 4 dollars and its good in casseroles like this , chili, spagetti etc. I loved it. Great quick/cheap emal for a family of 4
     
  2. Delicious! I substituted ground turkey for the ground beef and used nacho cheese flavored doritos. Next time, I think I'll used baked Nacho Cheese Doritos to reduce the fat content even more. This definately makes 4-6 servings, not 2 as listed in the nutrition box. I'll make this again.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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