Dorito Burrito Casserole | 20-Year Emergency Food Storage Ep471

Welcome back, ladies and gentlemen! Today we are throwing together an incredibly easy, absolutely delicious, and completely original comfort food meal: the Dorito Burrito Casserole. We start by building a massive, savory, multi-layered casserole featuring two and a half pounds of ground chuck, a signature layer of homemade Mexican rice with black beans, sweet corn, red beans, plenty of melted pepper jack cheese, and my absolute favorite—Spicy Sweet Chili Doritos! After baking it to gooey, bubbly perfection, we pack it up into my standard meal pouches for long-term food storage. Then, we test the rehydration! By going sparingly on the water, the Doritos actually keep a bit of a bonus crunch that you don't even get in the fresh oven version. Plus, we take a great suggestion from long-time supporter Rhonda Boston and roll the reconstituted meal right into a tortilla for the ultimate emergency burrito. Is a one-pot freeze-dried meal better than packing ingredients individually? Let me know your thoughts in the comments below! ⏱️ Video Chapters 0:00 - Introduction & Ingredients 1:11 - Sautéing Onions & Browning the Ground Chuck 2:49 - Seasoning & Simmering the Beef Mixture 5:41 - Adding the Sour Cream & Grating the Pepper Jack 7:06 - Assembling the Casserole Layers (The Secret Base!) 10:08 - Garnishing with Jalapeños & Baking 11:40 - Fresh Out of the Oven Reveal & Taste Test 13:04 - Traying Up & Dividing for the Freeze Dryer 15:53 - Forty Hours Later: Packaging into Meal Pouches 18:27 - Dinner Time: Reconstituting the Freeze-Dried Pouch 21:55 - Trying Rhonda's Suggestion: The Tortilla Burrito Test! 24:29 - Final Thoughts: One-Pot Meal vs. Individual Ingredients 🍳 Recipe: Dorito Burrito Casserole Yields: Two 9x13 Casserole Dishes (3 Freeze Dryer Trays / 2.5 lbs per tray before dinner portion) Ingredients: 2.5 lbs Ground Chuck 1 very large Yellow Onion, chopped 2 tbsp Minced Garlic 1 splash of Oil (for sautéing) 1/4 cup Taco Seasoning Mix (equivalent to 1 store packet) 2 cans (10 oz each) Diced Tomatoes and Green Chilies (Hatch brand used here) 1 can (15.5 oz) Red Beans, drained 1 can (15.25 oz) Sweet Corn, drained 24 oz Sour Cream 1.5 lbs Pepper Jack / Monterey Jack Cheese with Jalapeños, grated 1 Party Size bag of Doritos (Spicy Sweet Chili flavor highly recommended!) 1 jar of Sliced Jalapeno Peppers (for top garnish) 1 pot of prepared Mexican Rice with Black Beans (Base layer) Instructions: Sauté & Brown: Heat a splash of oil in a large skillet on high heat. Add the chopped yellow onion and sauté for 5 minutes. Add the ground chuck and cook for about 10 minutes until completely browned. Aromatics & Drain: Add 2 tablespoons of minced garlic to the browned meat and cook for 1 minute until fragrant. Turn off the heat and carefully drain off the excess fat. Simmer: Return the pan to medium-high heat. Add the 2 cans of undrained diced tomatoes and green chilies, along with the taco seasoning. Mix well and let simmer for a couple of minutes until the juices thicken up. Stir in the drained sweet corn and red beans, allowing it to simmer briefly. Finish the Filling: Turn off the heat completely. Fold the 24 oz of sour cream directly into the warm beef and vegetable mixture until fully incorporated. Set aside. Assemble the Layers: Spray the bottoms of two 9x13 inch casserole dishes with nonstick spray. Divide your prepared Mexican rice equally between the two dishes to form the base. Gently crumble a layer of Doritos over the rice. Ladle half of the beef mixture over the chips, then sprinkle a generous layer of grated pepper jack cheese. Repeat with a second layer of gently crushed Doritos, the remaining beef mixture, and the rest of the cheese. Garnish the top with drained jalapeño slices. Bake: Bake at 400°F (204°C) for 30 minutes (keep an eye on it!) on a baking sheet until the cheese is beautifully melted, bubbly, and golden. Freeze-Drying & Storage: Let the casserole cool completely. Weigh out 2.5 lbs per tray, divide into 10 squares, and freeze solid. Freeze-dry for approximately 40 hours. Package into mylar meal pouches at 3 squares per pouch with a 300cc oxygen absorber. Rehydration: Add 3/4 cup of boiling water to 3 freeze-dried squares in a pouch. Zip shut and let sit for 2 minutes. Stir well, zip shut, and let sit for another 2 minutes (4 minutes total time). Eat as-is or roll into a large flour tortilla! If you enjoy the video, please hit that like button, subscribe to the channel, and share your thoughts in the comments. Join this channel to get access to perks:    / @johninbibs