Taco Crunch Casserole

Taco Crunch Casserole 2 lb ground beef 1/2 large onion, chopped 2 pkg taco seasoning (we use the lower sodium) 1 bag nacho cheese doritos 16 oz shredded cheddar cheese 2 can(s) tomato soup, undiluted 1 can(s) cream of mushroom soup, undiluted 1 small can rotel Preheat oven to 350 degrees and grease a 9 x 12 casserole dish. Crunch up bag of Doritos and pour into the bottom of the greased pan. Cook hamburger and onion; drain. Add taco seasoning and water and cook according to package directions. Pour hamburger over chips; sprinkle with cheddar cheese. In a large saucepan, combine the tomato soup, cream of mushroom soup and Rotel. Cook until boiling. Pour soup mixture over cheese and bake 20-30 minutes until the soup bubbles. Let stand for 5-10 minutes before serving.