Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 0.5 cup yellow onion, finely diced
  • 1 packet (28g) taco seasoning
  • 0.25 cup water
  • 10.5 oz condensed cream of chicken soup
  • 10 oz canned diced tomatoes and green chilies (Rotel), drained
  • 0.5 cup full-fat sour cream
  • 9.25 oz nacho cheese Doritos, roughly crushed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (180°C) to ensure a high-intensity bake.
  2. In a large 12-inch skillet over medium-high heat, brown the ground beef and diced onions until the beef is thoroughly seared and mahogany-colored.
  3. Drain the rendered fat using a colander to ensure the base remains firm and not oily.
  4. Return the beef to the skillet and stir in the taco seasoning and water. Simmer for 2-3 minutes until the liquid has fully evaporated.
  5. In a large mixing bowl, combine the seasoned beef mixture with the cream of chicken soup, drained Rotel, and sour cream until a silky gravy forms.
  6. In a 9x13 inch baking dish, layer half of the crushed Doritos. Spread the creamy beef mixture evenly over the chips.
  7. Top with a blend of shredded cheddar and Monterey Jack cheese to create a moisture barrier, then finish with the remaining crushed chips.
  8. Bake for 20 minutes until the cheese is molten and the top chips are toasted.