Cheesy Hashbrown Dorito Casserole
Creamy, crunchy, and downright comforting, Cheesy Hashbrown Dorito Casserole layers savory seasoned beef, tender hashbrowns, a creamy cheese mixture, and a crispy Doritos topping for a weeknight meal that feels indulgent but is effortless to make.
Servings: 6 servings
Equipment
- Skillet
- Casserole Dish
Ingredients
Meat
- 1 lb Ground beef raw
Seasonings
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Cumin
Vegetables
- 1 lb Frozen hashbrowns no need to thaw
Canned Ingredients
- 1 can Rotel 10 oz, diced tomatoes with green chilies
- 1 can Cheddar cheese soup condensed
- 1/2 cup Sour cream room temperature
- 1 packet Taco seasoning 1 oz
Cheese
- 2 cups Shredded Colby Jack cheese finely shredded for even melting
Topping
- 2 cups Doritos lightly crushed, any bold flavor
Instructions
- Preheat oven to 350°F (175°C). Lightly spray or grease a 9×13-inch casserole dish and set aside.
- In a large skillet over medium-high heat, add ground beef. Cook, breaking it up with a spoon, until browned and no pink remains, about 6 to 8 minutes. Drain excess grease carefully into a heatproof container.
- Return the skillet to low heat. Season the browned beef with onion powder, garlic powder, cumin, and salt and pepper to taste. Stir for 30 seconds to toast the spices. Remove from heat.
- In the prepared casserole dish, combine the cooked and seasoned meat, frozen hashbrowns, cheddar cheese soup, Rotel (do not drain), sour cream, and taco seasoning. Mix thoroughly until an even creamy mixture forms.
- Spread the mixture into an even layer in the casserole dish. Bake uncovered in the preheated oven for 30 minutes to heat through and allow the hashbrowns to get tender.
- Carefully remove the casserole from the oven. Sprinkle shredded Colby Jack cheese evenly over the top, then scatter crushed Doritos across the cheese. Press the Doritos lightly so they stick.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly and the Doritos have set into a golden crust. Let rest 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. This casserole freezes well for up to 2 months. Reheat in a 350°F oven for 15 to 20 minutes, covered with foil for the first 10 minutes.