John Wayne Casserole
This John Wayne Casserole is a hearty, layered dish featuring a base of pressed biscuit dough, topped with seasoned ground beef, sautéed onions and peppers, a creamy blend of sour cream and mayonnaise, and generous layers of Cheddar cheese, fresh tomatoes, and jalapeño peppers, all baked until bubbly and golden.
Equipment
- 1 Large Skillet or Dutch Oven For browning ground beef and sautéing vegetables.
- 1 9x13 inch Baking Dish Essential for assembling and baking the casserole.
- 2 Mixing Bowls One for the sour cream mixture, one for other prep.
- 1 Cutting Board and Chef's Knife For prepping onion, bell pepper, and tomatoes.
- 1 Spatula or wooden spoon For stirring and serving.
Ingredients
Main
- 1 16.3 ounce can refrigerated biscuits
- 2 pounds ground beef
- 1 1 ounce package taco seasoning
- 0.75 cup water
- 1 medium onion halved and sliced
- 1 medium red bell pepper halved and sliced (1 1/2 cups)
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 8 ounces shredded Cheddar cheese divided
- 2 medium tomatoes sliced
- 1 4 ounce jar sliced jalapeno peppers, drained
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Press the refrigerated biscuit dough evenly into the bottom of the prepared baking dish to form a crust.
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon; drain off any excess fat.
- Stir in the taco seasoning and water, bringing the mixture to a simmer; cook until the liquid is mostly absorbed, then set aside.
- In the same skillet (or a separate one if preferred), sauté the sliced onion and red bell pepper until tender-crisp, about 5-7 minutes.
- In a medium bowl, combine the sour cream, mayonnaise, and half of the shredded Cheddar cheese.
- Spread the cooked ground beef evenly over the biscuit crust in the baking dish.
- Layer the sautéed onions and bell peppers over the beef.
- Spoon the sour cream-mayonnaise mixture evenly over the vegetables, then top with the remaining shredded Cheddar cheese, sliced tomatoes, and drained jalapeño peppers.
- Bake for 30-35 minutes, or until the casserole is hot, bubbly, and the biscuit crust is golden brown. Let stand for a few minutes before serving.
Notes
For a richer flavor, consider using chuck ground beef and ensure it's fully browned before draining excess fat. Slicing the onion and bell pepper uniformly ensures even cooking and a pleasant texture. If you prefer a crispier biscuit base, you can par-bake the pressed biscuit dough for 5-7 minutes before adding the fillings. To prevent the cheese from burning, you might want to add the final layer of cheese during the last 10-15 minutes of baking. A sprinkle of fresh cilantro or sliced green onions after baking will add a vibrant finish and freshness.