2 lb. ground beef, cooked and drained
1/2 small diced onion
1 (10 oz.) can Rotel tomatoes (original)
1 (10 oz.) can cream of mushroom soup
1 (9 oz.) bag Spanish style rice, cooked
1/4 (2 lb.) box Velveeta cheese, diced
1/4 (9 oz.) bag spicy nacho Doritos, crushed
1 (8 oz.) bag shredded Mexican "fiesta" blend cheese, for sprinkling

Preheat oven to 400°F.

In large bowl combine cooked hamburger, diced Velveeta, cream of mushroom soup, Rotel, prepared Spanish rice and crushed Doritos. Mix well. Pour into 9x13-inch glass Pyrex pan or 9x9-inch coated pan. Top with Mexican blend shredded cheese.

Bake at 400°F until cheese is melted and lightly browned on top (about 15 to 20 minutes).

Submitted by: Rhonda Reynolds