Mexican Hotdish

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 983 Calories

Ingredients

• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded Cheddar cheese
• 1 pound ground beef
• ½ teaspoon ground cumin
• 1 small onion, diced
• aluminum foil
• 1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
• ½ (10 ounce) can enchilada sauce

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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