Dorito® Casserole

Dorito® Casserole

Tawny M.

"This recipe was created after a couple of years of tweaking. I've successfully served it to people ranging in age from 6 to 60! My husband loves it so much that he insists I make it for him every week. It also keeps well as leftovers. One extra pound of ground chicken may be substituted for the ground pork."
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Ingredients

1 h 10 m servings 587 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
  3. Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
  4. Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
  5. Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

This recipe deserves more than the low rating it's gotten so far. It's as bland or spicy, as interesting or basic as you make it. This is the type recipe that is soooo flexible it's ridiculous...

Most helpful critical review

We found it a little bland. I added hot sauce and it was better. I don't think I'll make it again.

Most helpful
Most positive
Least positive
Newest

This recipe deserves more than the low rating it's gotten so far. It's as bland or spicy, as interesting or basic as you make it. This is the type recipe that is soooo flexible it's ridiculous...

We found it a little bland. I added hot sauce and it was better. I don't think I'll make it again.

Lacking a good flavor, need some spices added to the meat.

We loved this. We did use Rotel (mild) tomatoes instead of plain ones and of course a few more doritos and more cheese than the recipe calls for. Only used chicken - no pork. We will make thi...

Similar to what I had growing up. Good recipe!??

This makes a simple weeknight meal. I made a couple minor tweaks to this recipe. I replaced the chicken with turkey. I browned that with two teaspoons of taco seasoning and added the diced green...

Simple and easy to make. I could change or add anything and it still tastes good. Recommend it for all families. I will be making this again!!!!

Family really liked it. Added a can of rinsed black beans for more protein.

It was really good... I added Red Enchilada Sauce & a packet of powder ranch my family loved it

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