Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10 oz can Rotel diced tomatoes and green chilies
  • 1 oz packet taco seasoning
  • 0.25 cup water
  • 1 cup full-fat sour cream
  • 10.5 oz can condensed cream of mushroom soup
  • 9.25 oz bag Nacho Cheese Doritos, lightly crushed
  • 2.5 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 180°C (356°F) and lightly grease a 23x33 cm baking dish.
  2. Place the 680 grams of ground beef in a large skillet over medium high heat. Cook for 6 minutes until browned and sizzling.
  3. Add the diced yellow onion and minced garlic to the beef. Cook for 4 minutes until the onions are translucent.
  4. Drain any excess fat, then stir in the 28g taco seasoning and 60ml water. Simmer for 2 minutes until the liquid reduces.
  5. Fold in the 283 grams of tomatoes and green chilies. Cook for 2 minutes until the mixture is fragrant.
  6. In a separate bowl, whisk together the 240ml sour cream and 297g cream of mushroom soup.
  7. Stir the cream mixture into the beef skillet. Mix until the color is uniform and velvety.
  8. Lightly break the 262 grams of chips into large bite-sized pieces and spread half on the bottom of the dish.
  9. Spread the beef mixture over the chips, followed by the remaining chips, and top with 600ml of freshly shredded sharp cheddar.
  10. Place in the oven for 20-25 minutes until the cheese is molten and the edges are golden.