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So here’s the deal — I wasn’t planning on making dinner the night I threw this together. I’d had one of those days. You know the kind. The dog tracked mud across the clean floors, the sink was full again (who keeps using all these forks?!), and I just… couldn’t.
But I opened the pantry, saw a bag of Cool Ranch Doritos sitting there like a neon beacon of hope, and thought — yep. That’ll do.
Some ground beef, a can of beans, a little cheese magic… and this ridiculously good Beef Dorito Casserole was born. It’s crunchy, creamy, cheesy, just the right amount of spicy — and completely unapologetic.
Why You’re Gonna Make This More Than Once
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No fancy ingredients. You’ve probably got most of this hanging around already.
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It’s hearty. Like “sticks-to-your-ribs and makes-you-sit-back-sighing” hearty.
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It’s got Cool Ranch Doritos. Need I say more?
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Leftovers = lunch goals. Even better the next day.
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Everyone eats it. Even your picky eater who usually just wants bread.
Here’s What You’ll Need (And What You Can Wing)
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1 lb lean ground beef – Or ground turkey. Or leftover taco meat. We’re not picky.
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1 yellow onion & 1 red bell pepper – Dice ‘em small so they melt right in.
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1 packet taco seasoning – You can make your own, but tonight? The packet wins.
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½ cup water or broth – I usually use beef broth if I’ve got it, but water is just fine.
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1 can diced tomatoes with green chiles – Rotel is my go-to.
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1 can black beans – Rinsed and ready. Pinto or kidney beans will work too.
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¾ cup sour cream – This is where the magic creaminess happens.
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1 (9 oz) bag Cool Ranch Doritos – Try not to eat half the bag before it hits the dish.
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3½ cups shredded Mexican cheese – Pre-shredded is fine. Cheese is cheese, y’all.
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Toppings – Sour cream, salsa, green onions, or hot sauce if you like a kick.
Let’s Get This Glorious Mess in the Oven
1. Preheat that oven to 350°F.
Grease your 9×13 baking dish so nothing sticks. Because scraping baked-on cheese is not how we’re spending our evening.
2. Brown your beef.
In a big skillet over medium heat, cook that ground beef until it’s no longer pink. Drain off the grease — we’re not animals.
3. Toss in the veggies.
Add your onion and bell pepper. Let ‘em cook down for about 3–4 minutes until soft and smelling amazing.
4. Time for seasoning.
Sprinkle in the taco seasoning, pour in the broth, and let it all simmer for 5–6 minutes. It’ll thicken up nicely and start to feel like dinner’s actually happening.
5. Stir in the extras.
Dump in the drained tomatoes, beans, and sour cream. Mix it all up into one glorious, creamy mess. This is the moment where you’ll start licking the spoon. (Just don’t double-dip.)
6. Crumble the chips.
Grab about a cup of Doritos and crush ‘em up — not dust, just bite-sized chunks. Spread ‘em on the bottom of your dish.
7. Layer like a pro.
Spoon in half the meat mixture. Top with more crushed Doritos and half the cheese. Repeat with the rest of the beef, more chips, and the rest of the cheese. I know it looks like a lot. That’s the point.
8. Bake it up.
Slide that dish into the oven and bake for 25–30 minutes, until bubbly and golden on top. Try not to hover with a fork. I know it’s tempting.
9. Dress it up.
Top with sour cream, a drizzle of salsa, chopped green onions, or whatever makes your heart happy.
Wanna Mix It Up?
This casserole doesn’t judge. It’s cool with swaps:
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Use nacho cheese Doritos if Cool Ranch isn’t your thing (but we can’t be friends).
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Add corn, jalapeños, or green chiles if you’re feelin’ wild.
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Go meatless with lentils or meatless crumbles — I’ve done it and the teens didn’t even notice.
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Make it breakfasty by adding scrambled eggs and topping with salsa verde. Yes, really.
Leftovers? You’re Set.
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Fridge: Wrap it up tight and stash it for up to 4 days.
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Freezer: Yep, it freezes great. Just thaw overnight and reheat.
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Microwave: 1–2 minutes with a damp paper towel on top to keep it from drying out.
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Oven: 325°F until warmed through. Toss on a bit more cheese if you’re feelin’ fancy.
Before You Go…
If this recipe saves your sanity like it did mine, please tell me. Did your partner go back for thirds? Did your teenager pretend they didn’t like it and then sneak seconds anyway? I want all the messy details.
I read every message, every comment, and yep — even the ones that suggest adding crushed up Flamin’ Hot Cheetos (you little chaos monsters, I see you).
Thanks for cooking with me. Next time, maybe we’ll make a salad.
(But probably not.)
Stay crunchy,
Beef Dorito Casserole
Ingredients
- 1 lb lean ground beef
- 1 yellow onion diced
- 1 red pepper diced
- 1 oz package taco seasoning
- 1/2 cup water or beef broth
- 14.5 oz can tomatoes and green chiles drained
- 15 oz can black beans drained and rinsed
- 3/4 cup sour cream
- 9 oz bag Cool Ranch Doritos
- 3 1/2 cups shredded Mexican blend cheese
- sour cream and salsa for topping
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook ground beef until browned, breaking it apart as it cooks. Drain grease.
- Add diced red pepper and onion to the skillet with the beef. Cook for 3–4 minutes until softened.
- Stir in taco seasoning and water or broth. Reduce heat to low and let simmer for 5–6 minutes until thickened.
- Add drained tomatoes and green chiles, black beans, and sour cream. Stir to combine and remove from heat.
- Slightly crush about 1 cup of Doritos and spread them in the bottom of the prepared baking dish.
- Layer half the beef mixture over the Doritos, then top with another layer of crushed chips and half the cheese.
- Add the remaining beef mixture, top with more crushed Doritos and the remaining cheese.
- Bake for 25–30 minutes or until bubbling and golden brown on top.
- Serve hot, topped with sour cream, salsa, hot sauce, or chopped green onions, if desired.
Notes
Nutrition