Cheesy Dorito Taco Casserole (Printer-Friendly)

Layered ground beef, taco seasoning, cheese, and crisp Doritos baked to perfection with fresh garnishes.

# What You'll Need:

→ Meat and Produce

01 - 1 pound 80% lean ground beef
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Canned Goods

04 - 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
05 - 1 cup Mexicorn (canned corn and diced peppers), drained

→ Dry and Packaged

06 - 1 packet (1 oz) taco seasoning
07 - 1 cup crushed Nacho Cheese Doritos

→ Dairy

08 - 2 cups shredded taco blend cheese

→ Optional Toppings

09 - Sour cream
10 - Fresh Pico de Gallo

# Steps to Follow:

01 - In a large skillet over medium-high heat, cook ground beef and chopped onion until beef is no longer pink and onion is translucent, stirring frequently to break the meat into small crumbles.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, then carefully drain excess fat from the skillet to reduce greasiness.
03 - Add taco seasoning, undrained Rotel tomatoes, and drained Mexicorn. Stir thoroughly to combine and heat until the mixture is evenly coated and warmed through.
04 - In a 7x11 inch baking dish, spread half of the meat mixture evenly, then top with half of the shredded cheese, followed by half of the crushed Doritos. Repeat with remaining meat, cheese, and Doritos, pressing gently to compact layers.
05 - Bake uncovered in a preheated 350°F oven for 15 to 20 minutes, until cheese is melted and bubbly and Dorito edges are crisped and golden.
06 - Allow casserole to rest for 5 minutes after baking, then serve topped with sour cream and fresh Pico de Gallo to add freshness and balance the richness.

# Extra Suggestions:

01 - For best texture, crush Doritos just before layering to prevent sogginess.
02 - Shredding cheese fresh improves melt and stretch compared to pre-shredded options.
03 - Casserole can be assembled ahead, refrigerated, and baked when ready.
04 - Leftover portions freeze well and reheat with maintained crunch when briefly toasted under the broiler.

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