This 30 minute Doritos casserole is a perfect weeknight family meal. Simple to make and loaded with Mexican flavors, even your picky eaters will love this!
Layered Dorito Casserole Recipe
If you are looking to mix up your weekly meals, I’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!
Be sure to check out my homemade doritos recipe!
Why you’ll love this Doritos Casserole recipe:
- QUICK AND EASY: Ready to serve in 30 minutes, this is a great option for a delicious dinner after a busy day.
- MAKE AHEAD: This is a great make ahead dinner and the leftovers are delicious!
- KID FRIENDLY: This casserole has become so popular in our home! It’s often asked for and the plates are always clean!
How to make Doritos Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook the ground beef with the onion and garlic.
- Stir in the seasonings.
- Mix in the milk, tomatoes, chilies, hot sauce and beef bouillon.
- Pace half of the mix into a baking dish.
- Sprinkle chips on top, then the cheese.
- Repeat the layer.
- Bake.
How long does it keep?
If you have any leftovers (we never do!), they will keep well, covered in the fridge for up to 4 days. It can be reheated in the oven, covered with foil at 350F for 20 minutes until warmed through.
The leftovers taste so good as all of those flavors develop and meld together.
Can you freeze it?
You can freeze this Dorito casserole before or after baking for up to 6 months.
You can reheat or cook it right from frozen at 350F. If frozen and unbaked, it will take around 1hour 15 to heat all the way through. Alternatively you can thaw it in the fridge overnight before reheating.
What do you serve it with?
I love to serve this with some cilantro chopped lettuce, chopped tomatoes, sour cream and salsa.
Serve it with your favorite veggie sides like steamed broccoli or green beans for a well balanced meal.
Tips!
- I 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.
- Most shredded cheese will work well in this recipe, I use a Mexican blend but cheddar or mozzarella will work well.
- Bake the Dorito casserole in a fully pre heated oven so that it cooks through evenly.
This Doritos casserole is so good y’all! It’s such an effortless weeknight meal, and the leftovers are super yummy!
More Casserole Recipes we Love
- Pierogy Pizza Casserole
- Loaded Cornbread Casserole
- Tuna Noodle Casserole
- Frito Pie Casserole
- Sour Cream Noodle Bake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Dorito Casserole Recipe
Ingredients
- 1 pound ground beef
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt or to taste
- ¼ to ½ teaspoon pepper to taste
- 1 12 ounce can evaporated milk or 1 ¼ cup heavy cream
- 1 14.5 ounce can fire-roasted or regular diced tomatoes, undrained
- 1 4 ounce can green chilies, undrained
- 2 teaspoons hot sauce optional
- 2 teaspoons beef bouillon we used Better than Bouillon, beef flavor
- 1 9.75 ounce bag nacho-flavored Dorito chips, unopened
- 2 cups Mexican blend or sharp cheddar cheese shredded
- Optional garnishes: cilantro chopped lettuce, chopped tomatoes, sour cream, salsa, or hot sauce
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 9×13 pan with cooking spray.
- 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.
- Add the chili powder, cumin, oregano and salt and 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’s baking). Using a large slotted spoon, spread 1/2 of the meat and tomato mixture over the bottom of the 9×13 pan.
- Without opening the Dorito chips bag, slightly crush the chips.
- Divide chips equally and spread ½ of the chips on top of the meat. Sprinkle on 1 cup shredded cheese over chips.
- 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 or 15 minutes, until bubbling. Don’t let the chips burn.
- Garnish with cilantro, or chopped lettuce, and chopped tomatoes, optional.
- Serve with sour cream, salsa and hot sauce to taste.
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
- I 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.
- Most shredded cheese will work well in this recipe, I use a Mexican blend but cheddar or mozzarella will work well.
- Bake the Dorito casserole in a fully pre heated oven so that it cooks through evenly.
Nutrition Information
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!