Instructions

• Preheat oven to 450°F.
• In a large skillet over medium-high heat, cook 1 lb ground beef, breaking it up with a spatula, until browned and no longer pink, about 5–8 minutes. Use a slotted spoon to transfer the cooked beef to a bowl.
• Stir 1/2 cup salsa into the beef in the bowl and set the beef mixture aside.
• Return the skillet to the heat (no need to wipe it out). Add the chopped white parts of the 4 scallions and the 1 clove chopped garlic; cook, stirring, until softened and fragrant, about 30 seconds.
• Add 1 cup chicken broth, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/4 teaspoon paprika to the skillet. Stir and bring to a gentle simmer.
• Drain (and optionally rinse) the two 15-oz cans of white beans and add them to the skillet. Stir until the beans are heated through, about 1–2 minutes, then remove the skillet from the heat.
• Transfer the bean mixture to a blender or food processor and pulse until smooth (or mostly smooth). Alternately, mash the beans in the skillet or a bowl with a potato masher until you reach your desired texture.
• Spread half of the 12 oz Doritos chips in a casserole dish. Spoon and spread half of the pureed bean mixture over the chips, then spread half of the beef-and-salsa mixture over the beans. Sprinkle with half of the 3 cups shredded cheese.
• Repeat the layers with the remaining chips, the remaining bean mixture, the remaining beef mixture, and finish with the remaining cheese.
• Bake in the preheated oven until the cheese is melted and the casserole is heated through, about 5–7 minutes.
• Remove from the oven and let rest for 2–3 minutes. Sprinkle with the chopped green parts of the scallions and serve with chopped tomatoes, sour cream, and lime wedges.