Why You’ll Love This Recipe
I like how this casserole comes together in minutes with simple ingredients I usually have on hand. The Doritos add an irresistible crunch, the filling is creamy and flavorful, and the cheese ties everything together. I also love that I can customize the spice level with taco seasoning and toppings, making it easy to suit everyone’s taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 bag Nacho Doritos, crushed
2 cups shredded chicken or ground beef
2 cups shredded cheese, plus more for topping (optional)
1 can (10.75 oz) cream of chicken soup
1 can Rotel tomatoes, undrained
½ cup sour cream
½ cup milk
½ package taco seasoning, adjust to heat preference
Directions
-
I preheat my oven to 350°F (175°C) and lightly spray a 2-quart casserole dish with cooking spray.
-
In a large bowl, I mix chicken or ground beef with 1 cup shredded cheese, cream of chicken soup, Rotel, sour cream, milk, and taco seasoning until well combined.
-
I spread half of the crushed Doritos in the bottom of the casserole dish.
-
I layer half of the meat mixture over the Doritos.
-
I repeat with the remaining Doritos and meat mixture, then sprinkle extra cheese on top if I want it extra cheesy.
-
I cover with foil and bake for 35 minutes (or 45 minutes if I’m doubling the recipe).
-
I let it sit for a few minutes before serving, then garnish with green onions, cilantro, or jalapeños.
Servings and Timing
This recipe serves 6 people. It takes 10 minutes to prep, 35 minutes to bake, and about 45 minutes total.
Variations
Sometimes I use Cool Ranch Doritos instead of Nacho Cheese for a different flavor. I also like swapping cream of chicken soup for cream of mushroom when using ground beef. When I want more veggies, I add corn, black beans, or diced bell peppers to the filling. For extra spice, I stir in chopped jalapeños or use spicy taco seasoning.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 325°F until heated through, which helps keep the chips a little crispy. The microwave works too, but it softens the texture.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it, cover tightly, and refrigerate. I bake it just before serving.
Can I freeze this casserole?
Yes, I freeze it before baking, then thaw in the fridge overnight and bake as directed.
What kind of meat works best?
I like using shredded chicken for a lighter version and ground beef for a heartier one.
Can I make it vegetarian?
Yes, I skip the meat and add beans, corn, or extra veggies instead.
Do I have to use Doritos?
No, but I find Doritos give the best flavor. Tortilla chips can also work.
Can I make it spicier?
Yes, I use hot Rotel, spicy taco seasoning, or add diced jalapeños.
How do I keep the chips from getting soggy?
I serve the casserole right after baking and avoid letting it sit too long.
Can I use pre-cooked rotisserie chicken?
Yes, it’s one of my favorite shortcuts for this recipe.
What cheese works best?
I usually use a Mexican blend or cheddar, but pepper jack adds a nice kick.
Can I double this recipe?
Yes, I bake it in a larger pan for 45 minutes instead of 35.
Conclusion
This Mexican white trash casserole is one of my go-to recipes when I want something fast, cheesy, and crowd-pleasing. I love the crunchy Doritos, creamy filling, and melted cheese that make every bite addictive. It’s the perfect no-fuss dish for busy nights or fun gatherings.
