Cheesy Mexican Beef Casserole with Doritos and Creamy Layers

This cheesy Mexican beef casserole is a crave-worthy, comfort-filled dinner made with layers of seasoned ground beef, creamy soup, melty cheese, and crunchy Doritos. It’s bold, satisfying, and the kind of dish I pull out when I want something hearty, cheesy, and loaded with Tex-Mex flavor.

Why I Love This Recipe

I love how fun and unfussy this casserole is. It uses pantry staples, feeds a crowd, and hits all the comfort food buttons with cheesy goodness, creamy layers, and taco-inspired flavor. It’s one of those nostalgic, throw-it-together dinners that doesn’t take much effort but always gets rave reviews at the table. Plus, who doesn’t love a dish with crunchy chips baked right in?

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion (chopped)

• Taco seasoning

• Rotel (diced tomatoes with green chiles, undrained)

• Cream of mushroom soup

• Cream of chicken soup

• Sour cream

• Shredded cheddar cheese

• Nacho cheese Doritos (crushed slightly)

• Optional toppings: sliced jalapeños, chopped cilantro, diced tomatoes, green onions

directions

1. I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. In a skillet, I brown the ground beef with chopped onion until fully cooked. I drain any excess grease.

3. I stir in taco seasoning and Rotel, letting it simmer for a few minutes so the flavors blend.

4. In a separate bowl, I mix together the cream of mushroom soup, cream of chicken soup, and sour cream until smooth.

5. I layer crushed Doritos on the bottom of the baking dish, then spoon on half of the beef mixture, followed by half of the creamy mixture and a layer of shredded cheese.

6. I repeat the layers—more Doritos, the rest of the beef, creamy sauce, and finish with cheese on top.

7. I bake uncovered for 25–30 minutes, until the cheese is bubbly and golden.

8. I let it sit for a few minutes before topping with jalapeños or green onions if I want to add a little extra.

Servings and timing

This recipe serves 6–8 and takes about 45 minutes total—30 minutes of baking time and 15 minutes for prep.

Variations

When I want to switch things up, I use shredded rotisserie chicken instead of beef. I’ve also added black beans, corn, or a layer of cooked rice to bulk it up. Sometimes I swap the cheddar for a Mexican cheese blend or pepper jack for more kick. If I’m keeping it mild for the kids, I use plain diced tomatoes instead of Rotel.

storage/reheating

I store leftovers in the fridge in a sealed container for up to 4 days. To reheat, I use the microwave or oven—both work well. If I want to keep the Doritos crunchy, I add a fresh handful on top before reheating. This dish can also be frozen before baking; I thaw it overnight in the fridge before baking as usual.

FAQs

Can I use tortilla chips instead of Doritos?

Yes, I’ve used plain tortilla chips when I’m out of Doritos. It works fine, but the flavor won’t be as bold.

What can I substitute for Rotel?

If I don’t have Rotel, I use canned diced tomatoes and add a small can of green chiles to keep that Tex-Mex flavor.

Can I make this casserole ahead of time?

Absolutely. I assemble it up to a day in advance and store it in the fridge, then bake when I’m ready. It’s great for busy nights.

How spicy is this dish?

It has a mild to medium heat depending on the Rotel and Doritos used. I make it spicier with hot Rotel or spicy taco seasoning.

Can I double this for a crowd?

Yes, I double the ingredients and bake it in two pans or a large disposable tray for potlucks or gatherings.

Conclusion

This cheesy Mexican beef casserole is everything I want in a comforting, low-effort dinner—easy to prep, full of bold flavor, and layered with creamy, crunchy goodness. Whether I’m feeding family or looking for a make-ahead meal that satisfies, this one always delivers.