Toss the tiny bags: walking taco casserole
Skip those individual, itty-bitty bags of Doritos and buy a bag with enough air to inflate a bike tire. Here’s another ex-in-law recipe—it’s like hockey rink concession stand walking tacos in a casserole, minus the hockey stink drifting down the hallway!
The only changes I’ve made to this dish over the years is adding onion to the ground beef, a layer of taco sauce or salsa to juice it up a bit, and a smidge more sour cream and cottage cheese to give it a bit more creaminess.
Here’s two more family favorite, ex-in-law recipes that lasted longer than my first marriage: broccoli ranch salad and homemade Snickers bars.
This reminds me of a joke my kids (DO NOT) love when I tell: “What do you call cheese that’s not yours? Nach-o cheese!”
Walking Taco Casserole
- 9.25 oz Doritos nacho cheese chips
- 2 lb ground beef or sirloin
- ¼ cup diced onion
- 2 oz taco seasoning, 2 (1 oz each) packages
- 16 oz sour cream
- 24 oz cottage cheese
- 1 cup salsa or taco sauce
- 2 cups cheddar cheese grated
- toppings of choice like shredded lettuce, black olives, sour cream, shredded cheese, tomatoes, salsa
- Heat oven to 350°F. Butter or grease a 13×9 pan or similar size casserole dish.
- Brown hamburger with diced onion until cooked thoroughly. Add taco seasoning and cook according to package directions.
- In a bowl, combine sour cream and cottage cheese.
- Crush a few handfuls of Doritos into the bottom of the casserole dish. Layer crushed chips, 1/2 the meat mixture, 1/2 the salsa or taco sauce, 1/2 the sour cream mixture, and 1/2 the grated cheese into the buttered dish.
- Repeat layers and top with more crushed chips.
- Bake uncovered for 30-35 minutes. Remove from oven.
- Garnish each serving with toppings of choice. Refrigerate leftovers.
All text and images © Staci Mergenthal • Random Sweets