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1 1/2 pound lean ground beef

1/4 cup chopped onion
1 clove garlic, minced finely
2 teaspoons chili powder
8 ounces Dorito corn chips, crushed
1 (15-ounce) can Bush’s ranch-style beans or chili beans
1 (10-ounce) can Rotel (or other brand tomatoes with
chilies), undrained
1 (10-ounce) can cream of chicken soup
2 cups Kraft Mexican-style shredded cheese
1 package Azteca tortillas, warmed
Preheat oven to 350 degrees F. Spray a 2-quart casserole
dish with cooking spray.

In a large skillet, brown the beef 5 minutes, using a spoon

to break up any large clumps. Drain off excess fat and add
onion, garlic, and chili powder. Continue to cook and stir 2
minutes. Add the beans to the cooked meat mixture.
Combine the tomatoes with the soup in a small bowl,
mixing completely.

Place about 3/4 of the crushed chips into the bottom of the
casserole. Spoon on half the beef mixture, then half the
soup mixture. Then add half of the shredded cheese.
Repeat the layers, ending with shredded cheese.
Sprinkle the top of the dish with the remaining crushed
Doritos. Bake 30-35 minutes until mixture is bubbling
and top is lightly browned. Serve with tortillas on the side.