This boldly named casserole is a cheesy, crunchy, and irresistibly comforting dish that blends Tex-Mex flavors with classic American indulgence. Think layers of crushed nacho cheese Doritos, creamy chicken or beef filling, zesty taco seasoning, and gooey melted cheese—all baked into a golden, bubbling masterpiece. It’s the kind of recipe that doesn’t take itself too seriously but delivers serious flavor. Perfect for potlucks, game nights, or a cozy family dinner, this casserole is easy to throw together with pantry staples and customizable to your taste. Despite the quirky name, it’s a dish that wins hearts with every bite.
Ingredients:
- 1 bag (9–10 oz) Nacho Cheese Doritos, crushed
- 2 cups cooked shredded chicken or browned ground beef
- 1 can (10.75 oz) cream of chicken soup
- 1 can (10 oz) Ro-Tel tomatoes with green chilies, undrained
- ½ cup sour cream
- ½ cup milk
- ½ packet taco seasoning (adjust to taste)
- 2 cups shredded cheddar or Mexican blend cheese (plus extra for topping)
- Optional: 1 can (15 oz) black beans, drained and rinsed
- Optional: 1 cup corn kernels (fresh, canned, or frozen)
- Optional toppings: sliced green onions, diced tomatoes, jalapeños, chopped cilantro, or a drizzle of hot sauce
Instructions:
- Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or a 2-quart baking dish with nonstick spray. This helps prevent sticking and makes cleanup easier. - Prepare the filling:
In a large mixing bowl, combine the shredded chicken or cooked beef with the cream of chicken soup, Ro-Tel tomatoes, sour cream, milk, taco seasoning, and 1½ cups of shredded cheese. If you’re adding black beans or corn, stir them in now. Mix until everything is well incorporated and creamy. - Layer the casserole:
Spread half of the crushed Doritos evenly across the bottom of the prepared baking dish. Spoon half of the meat mixture over the chips and spread it out evenly. Repeat with the remaining Doritos and the rest of the meat mixture. Sprinkle the top with the remaining ½ cup of shredded cheese (or more if you’re feeling extra cheesy). - Bake:
Cover the dish with aluminum foil and bake for 30–35 minutes. This allows the flavors to meld and the cheese to melt without over-browning the chips. For a crispier top, remove the foil during the last 10 minutes of baking. - Cool and garnish:
Let the casserole rest for 5–10 minutes before serving. This helps it set slightly and makes it easier to slice. Garnish with your favorite toppings like green onions, jalapeños, or a dollop of sour cream.
Tips & Variations:
- Spice it up: Add diced jalapeños or a splash of hot sauce to the filling for extra heat.
- Vegetarian version: Skip the meat and double up on beans, corn, and sautéed bell peppers.
- Make ahead: Assemble the casserole up to a day in advance and refrigerate. Bake just before serving.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
This casserole is unapologetically bold, cheesy, and satisfying—perfect for when you want something hearty and crowd-pleasing without a lot of fuss. If you’d like a tropical twist next time, we could swap in pineapple salsa or add a coconut-lime crema on top. Let me know if you’re up for that remix!