I can still remember the first time I tried a friend’s Dorito Casserole at a backyard potluck. The smell alone was a wave of pure, nostalgic comfort—cheesy, creamy, and with that unmistakable, zesty tang of nacho cheese. When I took a bite, it was a revelation of textures: creamy, hearty filling, melty cheese, and the glorious, slightly softened yet still crunchy crown of Doritos. I drove home that night obsessed, determined to create my own perfect version. Now, the sound of that bag opening is the dinner bell in my house, promising a meal that’s pure, unapologetic joy.
Why You’ll Love This Recipe
You will absolutely love this recipe because it’s the ultimate weeknight hero: fast, forgiving, and guaranteed to make everyone at your table smile. It transforms simple pantry staples into a fun, flavorful, and satisfying dinner with minimal effort. It’s the perfect fusion of a taco night and a cozy casserole, and it’s the one dish that miraculously gets both kids and adults to clear their plates without a single complaint.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken soup (undiluted)
- 1 can (10.5 oz) Campbell’s Condensed Cheddar Cheese soup (undiluted)
- 1 can (10 oz) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
- 1/2 cup sour cream
- 1 bag (9.25 oz) Nacho Cheese Doritos
- 2 cups shredded Colby Jack or Mexican blend cheese, divided
- Optional toppings: sliced jalapeños, diced tomato, shredded lettuce, extra sour cream
I’ve learned through many trials that the soup combination is the magic glue. Don’t substitute generic brands here; the specific Campbell’s flavor profile is key for that classic taste. The Ro*Tel tomatoes are also non-negotiable—they add the perfect amount of moisture and a gentle kick. And please, for the love of crunch, use the Nacho Cheese flavor Doritos. Cool Ranch changes the whole vibe, and not for the better, in my opinion.
Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Can opener
- Mixing bowl
- Measuring cups
The 9×13 dish is perfect for ensuring every scoop gets a good ratio of topping to filling. A large skillet is essential for browning the meat and onions properly. I used to try to mix everything in the skillet, but it got too crowded. Now, I transfer the meat mixture to a mixing bowl to combine with the soups and Ro*Tel—it’s much easier and ensures even distribution.
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and grab my 9×13 dish. I don’t grease it; the casserole is plenty greasy on its own. In my large skillet over medium-high heat, I cook the ground beef and diced onion together, breaking up the meat until it’s nicely browned and the onion is soft. I drain any excess fat—this is important to prevent a greasy final dish. The savory smell at this stage already has my stomach growling.
Next, I stir in the entire packet of taco seasoning and let it cook with the meat for just a minute, to wake up all those spices. Then, I remove the skillet from the heat. This is where I transfer the meat mixture to a large mixing bowl. To the bowl, I add both cans of condensed soup (do NOT add water or milk), the entire can of undrained Ro*Tel, the sour cream, and one cup of the shredded cheese.(See the next page below to continue…)