Ingredients :

• Ground beef — Go for lean, 5% fat or less. Not because of calories — but because fatty beef will soak the bottom Doritos before the cheese has time to melt. If you only have regular beef, drain the excess fat well after cooking.
• Taco seasoning — The pre-packaged packet works perfectly here. Cumin, paprika, oregano, chili, garlic powder — everything is already measured. No need to buy each spice separately. If you want to make your own: 2 tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder.
• Full-fat sour cream (crème fraîche épaisse) — It acts as a binder. It coats the meat, softens the chili, and gives that creamy texture that keeps the gratin from being dry. Don’t replace it with thin cream — too runny, it drowns everything and the bottom Doritos become completely soggy.
• Doritos — Go for original or nacho cheese. The key: two different textures. Two-thirds finely crushed (almost to a powder), one-third in large irregular pieces for the top crust. This distinction is not optional — it’s what creates the contrast between the absorbent bottom and the crunchy surface.