Doritos Enchilada Casserole

Nothing like junk food

To add to the mix

To make your kids eat

A quick Mexican fix…

       Rarely do I buy junk food such as Doritos, not because I have that much nutritional control over my children, but because I have no personal will power not to absent-mindedly polish off the whole bag myself. Anyway, I ended up with an extra bag of regular Doritos after my daughter’s birthday party. In an effort to not sabotage my quest for skinny thighs, I created a casserole with this tasty temptation.

     First, I started with the filling. Brown 1 1/2-2  pounds of ground beef in a skillet and drain.

Return the meat to the pan and add 2 packets of taco seasoning, 1 can of enchilada sauce, 1 can of Hunt’s Fire Roasted Garlic Diced Tomatoes, and 1 large chopped zucchini.

Mix together and simmer for about 10 minutes.

Next, coat the bottom and sides of a pie plate or casserole dish with half a can of enchilada sauce, much like you’d grease a pan.

 Next, layer with small tortilla shells, overlapping them and pressing them into the scallops of the dish.

Now, spoon the meat mixture into the dish filling it about 2/3 of the way.

Top with 2 cups of shredded cheddar cheese.

Finally, crush Doritos in a resealable bag. I used about 3-4 handfuls.

Sprinkle on top of the casserole, and drizzle with the remaining enchilada sauce.

Bake at 350 degrees for 20 minutes or until bubbly with crisp edges.

Let rest 5minutes before serving.

Ingredients:

  • 1 1/2 -2 lbs. of ground beef
  • 2 packets of taco seasoning
  • 2 cans of enchilada sauce
  • 1 can of Hunt’s Fire Roasted Garlic Diced Tomatoes
  • 1 large zucchini chopped
  • 1 pkg of 16 small tortilla shells
  • 3 cups of shredded cheddar cheese
  • 1/2 bag of Original Doritos Nacho Chips

Preparation:

Preheat oven to 350.

1. Brown ground beef and drain.

2. Combine beef, 1 can of enchilada sauce, 2 packets of taco seasoning, tomatoes, and chopped zucchini in a large skillet and simmer for 10 minutes.

3. Use half a can of enchilada sauce to coat the bottom and sides of a large pie plate or casserole dish like you would grease a pan.

4. Overlap the tortilla shells in the dish to create a crust. Press firmly to the bottom and sides of the pan.

5. Spoon in meat mixture until the dish is 2/3 full.

6. Top with shredded cheese.

7. Sprinkle with crushed chips, and drizzle with remaining enchilada sauce.

8. Bake in the oven at 350 for about 20 minutes or until the edges are crisp and bubbly.

Variations–

  • You can add whatever mexican toppings that you would normally add to a taco or burritos.
  • Make it vegetarian by substituting the beef for beans, quinoa, or rice.
  • Substitute beef with chicken, fish, or turkey.
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8 thoughts on “Doritos Enchilada Casserole

  1. Sounds good but for all the times you said tortilla shells you never said flour or corn tortillas. They look like flour to me but the smaller tortillas also come in corn.

      • I have not tried this yet. Decided the Enchilada Casserole recipe I have is far better to our liking since it is my own recipe developed & changed over the past 50 years. This is a good recipe but having grown up in Southern California my likes for Enchilada Casserole are a lot different than this recipe.

  2. You are so awesome! I do not believe I’ve truly read through a single thing like that before.
    So wonderful to discover another person with some unique thoughts on this
    topic. Seriously.. thank you for starting this up. This site is something that is
    needed on the web, someone with a bit of originality!

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