by Jessica | April 17, 2025 9:24 pm
Are you aware that more than 70 parents in United States[1] cook with slow cookers at least once a week to reduce time and stress at mealtime? As a working mom with family responsibilities and what feels like an infinite to-do list, I get it. And that’s precisely why I created this Slow Cooker Ground Beef[2] Dorito Casserole[3] — because sometimes you just want comfort food that does most of the work for you.
This casserole is when I want to avoid the dreaded “What’s for dinner?” It’s a hybrid of the two things we love most: the cheesy taco flavors we’ve consumed by the vat, plus a layer of crunchy Doritos that could easily be invented in a lab, kneaded into a paste and slowly melted into a single onefied Tex-Mex Molotov cocktail. It’s based on a potluck dish my sister made years ago — that kind of cheesy, slightly trashy casserole that evaporates before you’ve even had time to grab a plate.
But this version has a twist: It’s all made in the slow cooker, which means it’s hands-free, and great for batch cooking. Whether you’re trying to feed teens, cater to picky eaters or just feed your inner snack-loving soul, this Slow Cooker Ground Beef Dorito Casserole is the hero your weeknight desperately needs.
Contents
Difficulty Level: Beginner
Cuisine: Tex-Mex, American Comfort Food
Dish Type: casserole, one-pot meal
NOTE: Special Equipment: Slow cooker (Crock-Pot), skillet
Dietary info: Contains gluten and dairy; substitutions offered
All hands-off cooking: Just brown the beef and layer all this in a slow cooker.
Crowd-pleaser: A hit with kids and adults alike.
Adaptable: Easy to make low-carb, gluten-free, more or less spicy.
Freezer friendly: Great for batch cooking and make-ahead meals.
1 lb (450g) ground beef[4] – Best to use lean (80/20) for good balance between flavour and grease.
1 small onion, diced
1 packet taco seasoning – Or 2 tbsp of homemade mix.
1 can (10 oz / 284g) Rotel tomatoes — Provides a tangy, mildly spicy flavor.
1 can (10.5 oz / 295g) cream of mushroom soup – Or swap for cream of chicken.
1/2 cup (120g) sour cream
2 cups (200g) grated cheddar cheese — Sharp or mild, your call.
1 bag (9.75 oz / 275g) Nacho Cheese Doritos~ – Slightly crushed.
1/2 cup (120ml) milk
1/2 cup black beans (drained and rinsed) — for added fiber.
1/2 c corn kernels – Frozen or canned (drained)
1 jalapeño, thinly sliced — If you want heat.
Gluten Free: Use gluten-free soup and Dorito-style chips (you can find them online).
Dairy-Free: Substitute sour cream and cheese with plant-based versions.
Vegetarian: Substitute beef for a meat alternative, such as Beyond Meat or lentils.
Prep Time: 15 minutes
Cook Time: 3–4 hours on low (or 2 hours on high)
Total Time: About 4 hours 15 minutes
Active time: 15 minutes | Passive time: 4 hours
💡 This recipe saves you 20 to 30 percent of the active cooking time of traditional baked casseroles.
Brown the ground beef with onions in a skillet over medium heat until no pink remains. Drain excess grease.
Pro Tip: Sprinkle the taco seasoning onto the beef while it’s still a little bit wet — this helps the spices bloom and stick more.
Step 2: Combine the Sauce
Mix Rotel, cream of mushroom soup, milk and sour cream in a medium bowl. Add the seasoned beef mixture and stir in.
You should smell that distinctive Tex-Mex tang from the tomatoes and seasoning mix!
Step 3: Layer the Casserole
Grease your slow cooker insert with cooking spray. 1/3 Crushed Doritos Layer 1/3 beef mixture and then 1/3 shredded cheese. Repeat twice more.
Top with cheese at the end for that golden, melty end.
Step 4: Slow Cook
Cover and cook on low for 3–4 hours, or on high for 2 hours. Don’t lift the lid while it’s cooking — you want to keep that cheesy heat in!
You will know it is done once the edges are bubbling and the cheese has completely melted.
Step 5: Garnish and Serve
Garnish with chopped green onions, fresh cilantro or a dollop of guacamole before serving.
Make layers: The less hot Doritos are at the top and bottom of the pile, the more crunch they will retain.
Cheese choices: Pre-shredded cheese is fine, but shredding your own makes for a smoother melt since there are fewer anti-caking agents.
Slow cooker size: Use a 6-quart slow cooker or larger so the soup doesn’t overflow.
Food safety temperature is 165°F (74°C).
If it’s too soupy, let it sit uncovered for 15 minutes after cooking to thicken.
Calories: 490
Protein: 23g
Fat: 32g
Carbohydrates: 28g
Fiber: 3g
Sodium: 950mg
Vitamin A: 18% DV
Calcium: 25% DV
ℹ️ Nutritional info will differ depending on chips, soup and cheese brands used.
Healthier Substitutions for the Recipe
Low-carb: Use low-carb tortilla chips, or omit the chips entirely and serve over lettuce.
Skinny: Replace the sour cream with Greek yogurt and go for reduced fat cheese.
Gluten-free: Use certified GF soup and chips.
Vegetable-forward: Add layers of sautéed zucchini or bell peppers.
Pairs well with: Fresh tomato salsa, slices of avocado, or jalapeño ranch drizzle.
Adaptable to: Potlucks, game day, relaxed dinners or weeknight leftovers.
Presentation Tip: Serve in cast iron mini-skillets or colorful casserole bowls for extra flair.
Raw beef: Always cook the meat, so you don’t get oil splatter.
Overcooking: Do not cook more than 4 hours on low — it can burn the chips and dry out the cheese.
Soggy chips: Layering correctly keeps chips crispy.
Lifting the lid: Each glimpse adds on 20–30 minutes to the cooking time!
Fridge: Up to 4 days in airtight containers.
Freezer: Freeze in portioned containers for up to 2 months.
Reheat: Microwave medium or oven-bake at 350 degrees until hot throughout.
Food end over food end: Encase in tortillas for tacos tomorrow!
To serve a crowd: Double the ingredients, but use an 8-quart slow cooker, and add 30 minutes of cooking time.
For two: Halve all ingredients and prepare in a smaller (4-quart) slow cooker.
Southwest twist: Add green chiles and pepper jack cheese.
Autumn twist: Add roasted sweet potatoes.
Summer style: With fresh pico de gallo and lime crema.
“I made this for my son’s football team dinner — not one crumb left. It’s now my go-to!” – Julie M., Texas
“I added black beans and green chiles — it was so flavorful and easy.” – Marcy D., Arizona
This Slow Cooker Ground Beef Dorito Casserole is an easy dinner — but it’s also a comforting, nostalgic, flavor bomb of a meal that everyone in your family will love. Whether you’re a slow cooking rookie or a Crock-Pot champ, this casserole sits at the sweet intersection of convenience, indulgence and homemade goodness.
👉 Ready to try it? Take a picture and tag #CheesyCrockCasserole on Instagram or Pinterest!
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Yes! Ground turkey is a lower-fat option, and it does just fine here.
Substituted canned diced tomatoes and stir in 1 tablespoon of green chilies or salsa.
Absolutely. You can assemble it 24 hours in advance and store it in the refrigerator until it’s time to cook.
Yes — layer it in a 9×13” baking dish and bake at 350°F for 30 minutes.
It’s mildly spiced. In order to dial down the heat, use a mild taco seasoning and leave out the jalapeños.
You also can use GF-certified taco seasoning, soup and Dorito-style chips.
Let it sit, uncovered, for 10–15 minutes to thicken.
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