Mexican Casserole

My friend Lori gave me this recipe when we were in college. It's quick, simple and always a big hit during weeknight dinners and potlucks. It's even better as leftovers. Be prepared to share the recipe!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb lean ground beef
• 1⁄2  chopped onion
• 1 (15 ounce) can rotel (mild, medium or extra hot)
• 1 (15 ounce) can  Campbell's Cream of Mushroom Soup
• 1 (15 ounce) can ranch-style pinto beans
• 1 1⁄2 cups  crushed  nacho cheese flavor Doritos
• 1 1⁄2 cups  of shredded cheddar cheese

Directions

1. Brown the beef and onions in 1 tbs of olive oil.
2. Stir in the mushroom soup, beans, and tomatoes and bring to a boil.
3. Simmer for 5 minutes.
4. Using a slotted serving spoon drain most of the liquid from the meat mixture as you transfer it to a medium sized casserole dish.
5. Top with crushed Doritos and then top top the Doritos with the cheddar cheese.
6. Bake at 400 degrees until the cheese is melted and begining to crisp around the edges.
7. Cool for 15 minutes before serving.