Description
John Wayne Casserole is a hearty and delicious layered bake featuring a buttery biscuit base topped with seasoned ground beef, a creamy sour cream and cheese mixture, and melted cheddar cheese. This comforting casserole combines Tex-Mex flavors with an easy preparation, perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat Layer
- 1 lb ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 packet (1 oz) taco seasoning
Crust
- 1 can (16.3 oz) refrigerated biscuit dough
Creamy Cheese Layer
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded cheddar cheese (divided into 1 cup and 1 cup)
Instructions
- Prepare the oven and crust: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly. Press the refrigerated biscuit dough evenly into the bottom of the baking dish, making sure to seal all seams well to form a solid crust. Place it in the oven and bake for about 10 minutes until the biscuit crust is lightly set and starting to firm up.
- Cook the beef mixture: While the crust bakes, heat a large skillet over medium heat. Add the ground beef and chopped onion, cooking them until the beef is fully browned and the onions are soft. Drain any excess grease from the skillet to keep the casserole from being too oily.
- Add seasonings and vegetables: Stir in the taco seasoning packet, drained diced tomatoes with green chilies, and chopped green bell pepper into the beef mixture. Lower the heat and let it simmer gently for about 5 minutes to meld the flavors. Remove the skillet from heat once done.
- Mix the creamy cheese layer: In a medium-sized bowl, combine the sour cream, mayonnaise, and 1 cup of shredded cheddar cheese. Stir well until this mixture is smooth and creamy.
- Assemble the casserole: Spread the cooked beef and vegetable mixture evenly over the partially baked biscuit crust in your baking dish.
- Add creamy layer: Carefully spread the sour cream and cheese mixture evenly over the beef layer, creating a smooth layer for the topping.
- Top with cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the sour cream layer for a cheesy, golden topping.
- Bake the casserole: Place the assembled casserole back into the oven and bake for an additional 25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Remove from oven and let it rest for 10 minutes before slicing to allow it to set.
Notes
- To prevent the biscuit crust from puffing unevenly, be sure to press the dough seams tightly together before the initial baking.
- You can use mild or spicy taco seasoning depending on your heat preference.
- May substitute mayonnaise with Greek yogurt for a lighter creamy layer.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- This casserole pairs well with a fresh green salad or guacamole for added freshness and texture.
