Cooking At The Compound

Last night was the annual VFW and Ladies Auxiliary officers installation ceremony at VFW Post 5421, and we had quite a spread for the dinner following the ceremony.  The canteen manager, Paulie, cooked some awesome ribs outside on the grill, and used his top secret barbeque sauce.  Well, I guess it's not all that secret, since he told Mom what was in it.  We also had great fried chicken and quite a variety of side dishes.  One of my favorite little old ladies in the Auxiliary, Bert, made an awesome dish called Dorito Casserole, and let me tell you it rocked.  She called me this morning with the recipe and I just have to share it with you. 

Dorito Casserole

Casserole Ingredients:

1 large 13-ounce package of nacho Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
1 10-ounce can of chili with beans
10- to 15-ounce can of enchilada sauce
8-ounce can of tomato sauce
1½ cups of shredded sharp cheddar cheese

Topping Ingredients:

2 cups Doritos
1/2 cup of shredded cheddar cheese
1¼ cups of sour cream

Casserole Directions:

Preheat oven to 375 degrees.
Crumble 6 cups of Doritos with your hands into a large mixing bowl.
Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven-proof casserole dish and bake for 20 minutes.
Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula.
Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
Bake for another five minutes and serve.