A comforting, crowd-pleasing casserole that layers crushed Nacho Cheese Doritos, savory seasoned ground beef, creamy soup blends, and melty shredded cheese. Baked until gooey and golden, this dish brings together bold Tex-Mex flavors in every bite.
Why You’ll Love This Recipe
I love how easy and indulgent this casserole is—it’s the ultimate weeknight dinner when I want something warm, filling, and packed with flavor. The crunchy Doritos give it a playful twist, while the creamy layers make it super satisfying. Whether I’m cooking for my family or feeding a hungry group, this dish always disappears fast. Plus, it’s endlessly customizable depending on what I have in my pantry.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
In a large skillet, I brown the ground beef and drain any excess fat. If I’m using taco seasoning, I mix it in here.
I stir in the cheddar cheese soup, cream of chicken soup, evaporated milk, and diced green chilies. Then I cook the mixture over medium heat, stirring until it’s hot and bubbly.
I spray a 9×13″ baking dish with nonstick spray to keep things from sticking.
I layer half of the crushed Doritos in the bottom of the dish. I like to crush them lightly—not too fine.
Next, I spoon half of the meat mixture over the Doritos.
I sprinkle about 1 cup of shredded cheese over the meat layer.
I repeat the layers with the remaining Doritos, the rest of the meat mixture, and the remaining cheese.
I bake the casserole for about 20 minutes, until the cheese is melted and the dish is heated through.
Once out of the oven, I top it with sour cream, diced green onions, tomatoes, avocado, or salsa—whatever I have on hand.
Servings and timing
This cheesy Dorito casserole makes about 8 generous servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Sometimes I switch things up by using Cool Ranch or Spicy Nacho Doritos instead of the classic Nacho Cheese. I’ve also swapped the ground beef for ground turkey or even shredded chicken when I want a lighter option. For extra spice, I throw in some jalapeños or add hot sauce to the soup mixture. And if I want it creamier, I stir in a dollop of sour cream or cream cheese into the beef mixture before layering.
storage/reheating
Leftovers go into an airtight container and keep in the fridge for up to 3 days. When I reheat it, I use the microwave for quick servings or the oven at 350 °F to bring back some of that crispness on top. The chips do soften a bit, but the flavor stays delicious. I avoid freezing it, since the chips lose their texture.
FAQs
Can I make this ahead of time?
Yes, I’ve prepped this casserole a few hours ahead and kept it in the fridge. I just bake it right before serving. If making it a day ahead, I keep the Doritos separate until just before baking to prevent them from getting too soft.
Can I make it without canned soups?
If I prefer homemade, I’ve used a quick cheese sauce and a basic white sauce as substitutes for the canned soups. It takes a bit longer, but still tastes great.
Is there a vegetarian version?
Absolutely. I’ve swapped the ground beef with seasoned black beans or a meat substitute and used vegetarian-friendly soup alternatives. Still cheesy, still comforting.
What other cheeses work well?
I’ve used Monterey Jack, cheddar, or a pepper jack blend with good results. Anything that melts nicely and complements the Tex-Mex flavors works.
How do I keep the chips from getting soggy?
I try to bake it just before serving and avoid over-layering with liquid. Also, keeping the Doritos slightly chunky instead of finely crushed helps them hold up better.
Conclusion
This cheesy Dorito casserole is my go-to when I want comfort food with a fun twist. It’s quick, hearty, and bursting with flavor in every bite. I love how easy it is to customize and how much everyone enjoys it—from picky eaters to spice lovers. Whether I’m feeding a crowd or just making dinner for a cozy night in, this recipe always hits the spot.
In a large pan, brown the ground beef and drain excess fat. Add taco seasoning if using.
Stir in the cheddar cheese soup, cream of chicken soup, evaporated milk, and diced green chilies. Cook over medium heat, stirring, until the mixture is bubbly.
Prepare a 9×13″ baking dish by spraying with nonstick spray.
Layer ½ of the crushed Doritos in the bottom of the dish (break some but not too finely).
Spoon ½ of the meat/soup mixture over the chips.
Sprinkle about 1 cup of shredded cheese over the meat layer.
Repeat layers with remaining Doritos, remaining meat mixture, and remaining cheese.
Bake for about 20 minutes, or until the cheese is melted and the casserole is heated through.
Remove from oven and, if desired, top with sour cream, diced green onions, tomatoes, avocado, or salsa before serving.
Notes
Crunch the chips slightly, but avoid crushing them into tiny bits.
Using lean ground beef (e.g. 90%) helps reduce greasiness.
You can substitute different Doritos flavors or different cheese blends.
