Skip those individual, itty-bitty bags of Doritos and buy the bag with enough packaging air to inflate a bike tire. Here’s another ex-in-law recipe—it’s like hockey rink concession stand season 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.
Walking taco casserole (AKA Mexican hot dish from my ex-in-law Sue)
(Serves 8. You can easily cut this recipe in half.)
Medium or family size bag of nacho cheese flavored chips
2 pounds ground beef or sirloin
1/4 cup diced onion
2 packages taco seasoning
1 (16 ounce) sour cream
1 (24 ounce) cottage cheese
1 cup salsa or taco sauce
2 cups grated cheddar cheese
Toppings of choice like shredded lettuce, black olives, sour cream, shredded cheese, taco sauce, tomatoes, etc.
- Preheat oven to 350°.
- Butter 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 nacho cheese chips 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 at 350° for 30-35 minutes.
- Garnish each serving with toppings of choice.
- Refrigerate leftovers.
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!”