Preheat oven to 350°F. Grease a large, deep baking dish.

Heat olive oil in a large skillet over medium-high. Add ground chuck, breaking it up with a wooden spoon as it cooks.

Add chopped onion and garlic. Sauté until meat is browned and onions are softened.

Blot excess fat with a paper towel, leaving about 2 tbsp in the pan.

Sprinkle in taco seasoning packet and stir for 30–60 seconds to bloom the spices.

Pour in fire-roasted tomatoes, Rotel, and both cans of tomato sauce. Add ½ cup of water and swirl to collect remaining sauce.

Add salt and cracked black pepper. Stir, bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes.

In a bowl, combine softened cream cheese and sour cream until smooth. Fold in cooked rice and extra taco seasoning until evenly coated. Set aside.

Spread a thin layer of meat sauce in the baking dish.

Add half of the creamy rice mixture in an even layer.

Roughly crush half the Doritos and sprinkle them over the rice. Add half the Colby Jack cheese.

Add another layer of meat sauce, then the remaining creamy rice mixture. Top with cheddar cheese and spoon the remaining meat sauce on top.

Roughly crush the remaining Doritos and scatter them on top, finishing with the remaining Colby Jack cheese.

Bake for 25–30 minutes, until the cheese is melted and bubbling. Tent with foil if the top browns too quickly.

Let rest for 5 minutes before garnishing with lettuce, tomatoes, sour cream, and hot sauce. Serve warm.