This 30-minute Dorito Casserole recipe is a perfect weeknight family meal. Simple to make and loaded with Mexican flavors, even your picky eaters will love this casserole with Doritos!
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What’s in this Dorito Casserole Recipe?
If you are looking to mix up your weekly meals, we’ve got you covered with this yummy beef casserole. Topped with Doritos, it’s full of flavor and texture, and your kids will love that they get to eat chips for dinner! The beef is seasoned with all of your favorite Mexican ingredients, and that crunch is so good!
- Ground Beef: We like lean ground beef, but any fat percentage will work. Just be sure to drain excess fat to avoid an oily casserole.
- Onion: Yellow onion is our preferred choice, but white, sweet, or Vidalia will also work.
- Garlic: Adds an earthy and savory base of flavor.
- Spices: Chili powder, cumin, oregano, salt, and pepper add that classic Mexican flavor.
- Evaporated Milk: Adds creaminess to the casserole. In a pinch, heavy cream also work.
- Tomatoes: Fire-roasted diced tomatoes add a bit of smokiness and acidity. Regular diced tomatoes also work.
- Green Chiles: Diced green chiles add a bit of spice!
- Hot Sauce: This is totally optional. Add if you like a little extra spice.
- Beef Bouillon: We used Better than Bouillon, but any brand will work. Do not prepare the bouillon; we’re using it as a dry ingredient!
- Doritos: We like nacho-flavored, but any flavor will work (try our homemade Cool Ranch Doritos recipe), or use plain tortilla chips.
- Cheese: We used Mexican blend, but cheddar is also a great choice.
Variations on Dorito Taco Casserole
For a healthier swap, we like to use ground turkey or chicken instead of beef. The casserole is still super rich and flavorful but much lower in fat!
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How to Store and Reheat
If you have any leftovers (we never do!), this Dorito casserole will keep well covered in the fridge for up to 4 days. It can be reheated in the oven, covered with foil, at 350°F for 20 minutes until warmed through. The leftovers taste so good as all of those flavors develop and meld together.
How to Freeze
Freeze this Dorito casserole before or after baking for up to 3 months.
Reheat or cook it right from frozen at 350°F. If frozen and unbaked, it will take around 60-75 minutes to heat all the way through. Alternatively, you can thaw it in the fridge overnight before reheating.
Serving Suggestions
We love to serve this with some cilantro, chopped lettuce, chopped tomatoes, sour cream, and salsa. It goes great with veggie sides, like steamed broccoli and esquites, or serve it with classic refried beans.
Notes from the Test Kitchen
This Dorito casserole is so good y’all! It’s such an effortless weeknight meal, and the leftovers are super yummy. This casserole has become so popular in our home. It’s often asked for and the plates are always clean!
5-Star Review
“My family loved this dish!! Thank you so much for simplifying my life! I’m always looking for easy dinners to make that are different and that my girls and husband will enjoy! Thank you for putting the fun back in cooking.” -Elizabeth Gary
Dorito Casserole Recipe
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Ingredients
- 1 pound ground beef
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼-½ teaspoon ground black pepper to taste
- 12 ounces evaporated milk (1 can) – or sub 1¼ cup heavy cream
- 14.5 ounces fire-roasted diced tomatoes undrained (1 can)
- 4 ounces diced green chiles undrained (1 can)
- 2 teaspoons hot sauce optional
- 2 teaspoons beef bouillon we used Better than Bouillon
- 9.75 ounces nacho-flavored Doritos unopened (1 bag)
- 2 cups shredded Mexican blend cheese or sharp cheddar cheese, divided
Recommended Equipment
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- In a large frying pan, sauté the ground beef with the chopped onion. When almost done, stir in the minced garlic and sauté for 1 minute. Pour off any grease.1 pound ground beef, 1 yellow onion, 2 cloves garlic
- Add the chili powder, cumin, oregano, and salt and pepper.1 teaspoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ¼-½ teaspoon ground black pepper
- Stir in the evaporated milk, diced tomatoes, green chilies, hot sauce, and beef bouillon (this will be soupy, but the liquid will soak up while it bakes).12 ounces evaporated milk, 14.5 ounces fire-roasted diced tomatoes, 4 ounces diced green chiles, 2 teaspoons hot sauce, 2 teaspoons beef bouillon
- Using a large slotted spoon, spread half of the meat and tomato mixture over the bottom of the prepared baking pan.
- Without opening the Dorito chips bag, slightly crush the chips.9.75 ounces nacho-flavored Doritos
- Divide the chips equally and spread half of the chips on top of the meat. Sprinkle on 1 cup shredded cheese over chips.2 cups shredded Mexican blend cheese
- Make another layer of meat and chips, then moisten the top chip layer with whatever liquid is left in the frying pan.
- Top with cheese and bake for 14-5 minutes, until bubbling. Don’t let the chips burn.
- Garnish with cilantro, or chopped lettuce, and chopped tomatoes, optional.Chopped fresh cilantro, Chopped lettuce, Chopped tomatoes
- Serve with sour cream, salsa, and hot sauce to taste.Sour cream, Salsa, Hot sauce
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- We prefer to use lean ground beef for this recipe, but any will work well. Drain the excess grease out of the pan before adding seasonings.
- Nutritional information does not include optional ingredients.
Nutrition Information
How to Make Dorito Casserole Step by Step
Sauté the Beef: Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray and set aside. In a large frying pan, sauté 1 pound of ground beef with 1 chopped yellow onion. When almost done, stir in 2 cloves of minced garlic and sauté for 1 minute. Pour off any grease.
Season the Beef: Add 1 teaspoon of ground chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and ¼-½ teaspoon of ground black pepper.
Make the Filling: Stir in 12 ounces (1 can) of evaporated milk, 14.5 ounces (1 can) of diced tomatoes, 4 ounces (1 can) of diced green chilies, 2 teaspoons of hot sauce (if using), and 2 teaspoons of beef bouillon. This will be soupy, but the liquid will soak up while it bakes.
Layer the Casserole: Using a large slotted spoon, spread half of the meat and tomato mixture over the bottom of the prepared baking pan. Without opening the Dorito chips bag, slightly crush 9.75 ounces (1 bag) of chips. Divide the chips equally and spread half of the chips on top of the meat. Sprinkle on 1 cup of shredded Mexican blend cheese over chips.
Bake the Casserole: Make another layer of meat and chips, then moisten the top chip layer with whatever liquid is left in the frying pan. Top with the remaining cup of cheese and bake for 14-5 minutes, until bubbling. Don’t let the chips burn.
Garnish and Serve: Garnish with cilantro or chopped lettuce and chopped tomatoes, if desired. Serve with sour cream, salsa, and hot sauce to taste.
I can’t get hold of beef bouillon, would beef stock cube work?
It should work!
I made the Dorito Casserole but I added Jalapeno and Black Olives to it. It is seriously DELICIOUS!! Tomorrow I am going to make Burritos with the leftovers.
Sounds amazing, Christina!!
Delicious, and so easy to make!
Thanks for sharing, Helen!
Could you use Cool Ranch Doritos
Hi – what are thoughts about making this ahead of time? Will the chips get soggy? Thank you!
You can freeze it! But it’s best made fresh!
Chips end up being like a corn tortilla. I’ve been making this since 1982. But we crush the chips and stir it in instead of layers.
My family loved this dish!! Thank you so much for simplifying my life! I’m always looking for easy dinners to make that are different and that my girls and husband will enjoy! Thank you for putting the fun back in cooking.
Thanks so much for the sweet comment! I am happy to hear that cooking has become more enjoyable!
If I opt to use cream instead of evaporated milk is it ¼ cup or 1¼ cups? Thank so much.
1 1/4 cups!