Dorito Beef Casserole

  Mmm, I am always on the hunt for new Mexican Casseroles!  This one was shared at Weekend Potluck and comes from Mommy’s Kitchen.  It actually was passed down to her from her Ma Maw.  LOVE that!

  I have adapted this just a bit to fit our taste. 

Dorito Beef Casserole

Adapted from Ma Ma’s recipe at Mommy’s Kitchen

Dorito Beef Casserole  (1)

Ingredients

  • 1 pound Ground Beef
  • ¼ cups Onion
  • 1 clove Garlic, Pressed
  • 16 ounces, weight Bag Of Doritos, Spicy Nacho
  • Pinch Of Chili Powder (optional)
  • 15 ounce can Chili Beans In Sauce
  • 10 ounces, weight Ro*tel Tomatoes
  • 10 ounces, weight Cream Of Chicken Soup
  • 2 cups Mexican Cheese

Preheat oven to 350*F. In a large skillet, brown beef with onion and garlic. Drain before stirring in beans and chili powder, if using.
In a small bowl, stir together Rotel, mostly drained and cream of chicken soup.
Crush your unopened bag of Doritos, open and dump half on the bottom of a 9×13 casserole dish. Layer half of the beef and bean mixture, half the soup mixture and 1 cup of Mexican cheese. Next, layer remaining beef and bean mixture, remaining cream mixture, 1 cup of cheese and the rest of the Dorito Crumbs.
Bake for 30-35 minutes until hot all the way through.

Tastes best day 1.

Enjoy!
~T

Advertisements

Creamy Burrito Casserole

  This casserole reminded me a lot of Tijuana Torte we already make and love, but I went ahead, because the addition of refried beans intrigued me.

  I found this recipe at Food.com, and the end result was nothing short of amazing!  {I changed it up just a bit.}  We loved the heartiness the whole wheat tortillas and refried beans bring to the final dish. And talk about quick, the whole thing came together in no time flat!

 Creamy Burrito Casserole

{click on title to print}

Creamy Burrito Casserole

Ingredients

  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • 1 envelope (1 Oz.) Taco Seasoning
  • 16 ounces, weight Can Refried Beans
  • 6 whole Wheat Tortillas
  • 3 cups Shredded Taco Cheese
  • 10 ounces, weight Can Cream Of Mushroom Soup
  • ⅓ cups Sour Cream
  • ½ cups Taco Sauce
  • Lettuce, Sour Cream, Tomatoes

Preparation Instructions

 

Preparation Instructions

 

In a skillet over medium heat, brown meat with onions. When meat is browned and onions softened, drain off the grease. Add taco seasoning and water (use the amount of water recommended on the package directions). Stir in one can of refried beans, heat everything through then set aside.

 

In a small bowl, mix sour cream and cream of mushroom soup.

 

In the bottom of a 2 quart casserole dish, spread 1/2 cup of the sour cream mixture. Tear up 3 whole wheat tortillas and cover the sour cream layer. Layer half of the meat on top of this, spreading to cover the surface. Add a layer of cheese and a drizzle of taco sauce over it all.

 

Layer 3 more torn tortillas. Then top them with the remaining sour cream, meat mixture, taco sauce and cheese.

 

Bake uncovered at 350* for 20 minutes until hot and cheese is melted.

Garnish with lettuce, tomatoes and sour cream.


IMG_3451

Garnish with lettuce, tomatoes and sour cream.

Dig in!

~T

Creamy Burrito Casserole Collage

Beef Nacho Bake

  Though the ingredients to this recipe are simple, the flavors of the end result, are full on complex!  You won’t be able to quite put your finger on the flavors, but it sure tastes good!

  Guess where this recipe comes from?

  From my mom’s recipe box!  Tucked between sections, is a 1980’s Miracle Whip Label featuring this very recipe!  It MUST be good, because our family has been making it ever since.  🙂

Beef Nacho Bake

{click title for easy printable}

Beef Nacho Bake txt

Ingredients

  • 1 pound Hamburger, Seasoned With Salt And Pepper
  • 1 cup Chunky Picante Sauce, You Decide The Heat
  • 15 ounces, weight Can Of Sweet Corn, Drained
  • ½ cups Miracle Whip
  • ¼ cups Sour Cream
  • ½ teaspoon Chili Powder, this was too hot for my kids, I will do less next time.
  • 2 cups Shredded Taco Cheese
  • 2 cups Crushed Tortilla Chips

Preparation Instructions

Brown beef and drain. Stir in picante sauce, drained corn, miracle whip, sour cream and chili powder to taste.
In a 2 Qt casserole dish, layer one half beef mixture, then 1 cup cheese and 1 cup chips. Repeat layers.
Bake at 350* for 20 minutes.
Serve with guacamole, taco sauce, sour cream, lettuce, tomato, whatever you like!

Enjoy!

~T

Taco Chicken & King Ranch Casserole

This Taco Chicken recipe dates way back to our early years of marriage. 

No prep time? No problem!

  Taco Chicken uses frozen chicken breasts thrown in the Crockpot with water and taco seasoning.  That is IT!

  After being preggo 8 times in 8 years, I needed an easy “go to” supper that didn’t make me gag, and this one was perfect! 

  You can use this chicken in burritos, tacos, oven nachos or King Ranch Casserole. 

Taco Chicken

{click title to print}

Taco Chicken txt 3

Ingredients

  • 6 whole Frozen Chicken Breasts
  • 1 cup Water
  • 1 ounce, weight Packet Of Taco Seasoning

Preparation Instructions

In your slow cooker, place 6 frozen chicken breasts. Empty taco seasoning packet over all and pour in 1 cup water.
Turn crock pot on low for 4-6 hours. Shred with a fork and leave the lid off the last 45 minutes of your cook time, to allow juices to be absorbed.
Use for burritos, oven nachos, tacos or King Ranch Casserole. {coming up next}

———————————————————————————————————

My BFF, Kasey made this delicious Mexican Casserole for me way back in the day, when I drove across the state to visit her.  Thank the Lord she has since moved back to our hometown, and now lives literally 6 minutes from me.  🙂  

  Anyhow, the King Ranch is her recipe and we just love it.

King Ranch Casserole

{click title to print}

King Ranch Casserole txt

Ingredients

  • 1 batch of Taco Chicken
  • 1 can {10 Oz} Each Cream Of Mushroom And Cream Of Chicken
  • 1 can {10 Oz} Rotell, Original
  • 7 ounces, fluid Chicken Broth
  • 1 whole Onion, finely chopped
  • ¾ cups Sour Cream
  • 2 cups Mexican Blend Cheese
  • 12 whole Tortillas, White Or Wheat

Preparation Instructions

Begin this recipe by making a batch of Taco Chicken in your crock pot. {see recipe box}
Mix together in a LARGE bowl: chicken, broth, cream of soups, rotell, chopped onion, sour cream and 1 cup cheese. Stir well, set aside.
In a skillet, brown both sides of each tortilla. Cut into 4ths and add into your mixture, stir carefully to mix well and coat each tortilla.
Scrape into an over-sized 9×13 Casserole dish {I used Pampered Chefs}and bake uncovered at 350* for one hour. The last 20 minutes of cook time, add your final cup of cheese.
Serve with taco sauce, lettuce and tomato.

Enjoy!

~T