This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
1 8-inch casserole
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.

  • Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.

  • Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts

983 calories; protein 41g; carbohydrates 62.3g; fat 65.6g; cholesterol 129mg; sodium 1867.3mg. Full Nutrition
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