Big Bertha

Lisa Ness

"This hot Mexican-style dish has Doritos®, cheeses, and tomatoes and may be served as a full meal or just as an appetizer."
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1 h 45 m servings 616 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 48.8 g
  • 75%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1018 mg
  • 41%

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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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a large pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes.
  2. Pour whole tomatoes, stewed tomatoes, and green chiles into the pot with the onion and stir; bring to a simmer, reduce heat to medium-low, and cook at a simmer until thickened, about 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  4. Spread about half the tomato mixture into the bottom of the prepared dish. Layer half the Cheddar cheese, half the Monterey Jack cheese, and half the corn chips, respectively, atop the tomato sauce. Repeat layering with remaining ingredients.
  5. Stir whipping cream and vinegar together until smooth; drizzle over the top of the casserole.
  6. Bake in the preheated oven until hot in the center, about 1 hour.


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