Charlie Gibson’s Doritos Casserole

PEA RIDGE — Charlie Gibson’s Doritos Casserole

From the kitchen of Peggy Maddox, Pea Ridge the 2008 cook’s Library of Treasures

13 oz. bag Doritos (save 2 c. for topping)

2 Tbsp. grated onion

10 oz. can chili with beans

10 to 15 oz. can enchilada sauce

8 oz. can tomato sauce

1 1/2 c. shredded sharp cheddar cheese

Topping:

2 c. Doritos

1/2 c. shredded cheddar cheese

1 1/4 c. sour cream

Preheat oven to 375°. Crumble 6 cups of Doritos with your hands into a large mixing bowl. Add the onion, chili, enchilada sauce, tomato sauce and 1 1/2 c. cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8 1/2- by 11-inch baking dish. Bake for 20 minutes.

Remove from oven and spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups of Doritos and then sprinkle with the 1/2 cup shredded cheddar cheese. Bake for another 5 minutes and serve.

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