Jeanette's Taco Crunch Casserole

Name: Jeanette's Taco Crunch Casserole
Cuisine: Mexican
Ingredients: 2 lb ground beef; 1/2 large onion, chopped; 2 pkg taco seasoning (we use the lower sodium); 1 bag nacho cheese doritos; 16 oz shredded cheddar cheese; 2 can(s) tomato soup, undiluted; 1 can(s) cream of mushroom soup, undiluted; 1 small can rotel

By Carla Skiles
@Masnick

I received this recipe from a co-worker that brings this to potluck get-togethers and it is VERY popular. My family loves it too. Enjoy!

Blue Ribbon Recipe

This recipe is in the top 5 I have tried on Just A Pinch... seriously!!! It's super duper easy. I followed the directions to the T... and it was perfect!! We served it with corn but it would also be great with a green salad.

My kids are SUPER picky and they loved this too. They love tacos so I knew just adding Doritos, cheese and the sauce... well, WOW. I will be making this again. Its great for a family on a budget. The Test Kitchen

Rating:

★★★★★ 30 votes5

Comments:

143 Comments

Method:

Bake

Ingredients

2 lb

ground beef
1/2 large

onion, chopped
2 pkg

taco seasoning (we use the lower sodium)
1

bag nacho cheese doritos
16 oz

shredded cheddar cheese
2 can(s)

tomato soup, undiluted
1 can(s)

cream of mushroom soup, undiluted
1 small

can rotel
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How to Make Jeanette's Taco Crunch Casserole

Step-by-Step

Preheat oven to 350 degrees and grease a 9 x 12 casserole dish.
Crunch up bag of Doritos and pour into the bottom of the greased pan.
Cook hamburger and onion; drain.
Add taco seasoning and water and cook according to package directions.
Pour hamburger over chips; sprinkle with cheddar cheese.
In a large saucepan, combine the tomato soup, cream of mushroom soup and Rotel. Cook until boiling.
Pour soup mixture over cheese and bake 20-30 minutes until the soup bubbles.
Let stand for 5-10 minutes before serving.