Mexican Casserole with Beef
This was one of the recipes that my husband brought with him into the marriage, and it’s been a favorite of many family members for years. I have changed it up some, the original recipe was yummy, but wasn’t done in layers and the Doritos frequently were burned. You can choose to use either mild or spicier sauces depending on your own personal preferences. We like to top it with lettuce, tomato, salsa, jalapeños, sour cream, black olives, and guacamole. We’ve also had it without a single above mentioned vegetable and it’s just as yummy. This recipe is easy to double, just use 12″ cast iron or 9×13 casserole dish.
- 1 pound ground beef
- 1 10-ounce can enchilada sauce
- 1 8-ounce jar taco sauce
- 1 10.75-ounce can cream of mushroom soup
- 1 9.75-ounce bag of Doritos, broken into smaller pieces
- 1 8-ounce package shredded cheddar cheese
- salt and pepper for ground beef
- Preheat oven to 350°F.
- Lightly salt and pepper the ground beef and then brown, breaking up into small pieces. Drain, then set aside. (If you are using a cast iron skillet, just wipe it out and move onto the next step. If not, you should have an 8×8 casserole dish handy)
- In a large bowl, combine the enchilada sauce, taco sauce, ground beef and mushroom soup with a whisk. Place half of the broken Doritos into bottom of cast iron skillet, and then cover with half of the sauce mixture, then half of the cheese. Repeat the process with the remaining Doritos and sauce, but holding off on the cheese for now.
- Cook in preheated 350°F oven for 30 minutes, remove to add remaining cheese to top, then cook another ten minutes to melt the cheese. Let set about 5-10 minutes before serving.