Ingredients:
1 pound hamburger
1 packet (1 ounce) low sodium taco seasoning
2 cups Pico de Gallo, drained
1 party size bag (15 ounces) Nacho Cheese Doritos, slightly crushed, but yet still having somewhat big size pieces
1 can Rosarita (16 ounces) green chili and lime refried beans
1 can (10.5 ounces) condensed cheddar cheese soup
1 cup sour cream
1 can (10 ounces) diced tomatoes, drained
1 can (7 ounces) diced green chilis, drained
2 cups shredded cheddar cheese
Toppings:
· Sliced black olives
· Fresh diced tomatoes
· Shredded lettuce
· Sour cream
· Guacamole or sliced avocado
Directions:
1. Preheat oven to 350 degrees F.
2. In a large frying pan on medium high heat. Add hamburger and sprinkle taco seasoning over the top. Break up the hamburger into bite size pieces smashing the taco seasoning into the beef. Add the Pico de Gallo, cook until hamburger has no pink remaining and the onion is translucent. Remove pan from heat, drain fat, and set aside for later.
3. In a 9-inch by 13-inch casserole dish. Layer 3 cups of Doritos on the bottom. Layer the refried beans evenly over the top of the Doritos.
4. In a large bowl. Combine condensed cheddar cheese soup, sour cream, diced tomatoes, green chilies, 1 cup shredded cheese (set aside remaining cup for later) and the hamburger mixture.
5. Add half of the hamburger cheese mixture evenly over the Doritos/refried beans. Top with 3 more cups Doritos and then the rest of the hamburger mixture. Top with the remaining Doritos and the cheddar cheese.
6. Loosely cover the casserole dish with foil, bake for 60 minutes. Remove pan to a wire rack to cool. Serve with toppings of your choice.
Notes: This casserole dish is better the next day after it sets up in the refrigerator overnight and the flavors meld together.