Servings: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade)
• ⅓ cup water
• 1 (10-ounce) can Rotel Original, undrained
• 1 (10.5-ounce) can cream of chicken soup
• ½ cup sour cream
• 1 (15-ounce) can whole kernel corn, drained
• 2 cups shredded Mexican cheese blend, divided
• 1 (9.25-ounce) bag Nacho Cheese Doritos, lightly crushed
• 2 green onions, sliced

Optional Toppings

• Shredded lettuce
• Diced tomatoes
• Pickled jalapeños
• Sliced black olives
• Salsa
• Guacamole
• Sour cream
• Fresh cilantro

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet, brown the ground beef and onion over medium-high heat until the beef is fully cooked. Drain any excess grease.
3. Add the garlic and cook for about 30 seconds.
4. Stir in the taco seasoning and water. Simmer for 3–4 minutes until slightly thickened.
5. Stir in the Rotel, cream of chicken soup, sour cream, drained corn, and 1 cup of the shredded cheese. Mix until creamy and heated through.
6. Spread about half of the lightly crushed Doritos evenly across the bottom of the baking dish.
7. Spoon the beef mixture over the chips and spread into an even layer.
8. Sprinkle with the remaining 1 cup of shredded cheese.
9. Top with the remaining crushed Doritos.
10. Bake uncovered for 25–30 minutes, until bubbly around the edges and the cheese is melted.
11. Let the casserole rest for 5–10 minutes before serving. Garnish with green onions and your favorite taco toppings.

💚 Texas Girl Tip

Lightly crush the Doritos instead of crushing them into crumbs. The larger pieces stay crisp on top while soaking up just enough of the creamy taco filling underneath.