Here’s a classic John Wayne Casserole — a hearty, crowd-pleasing dish with a Southwestern flair. It layers biscuit dough, seasoned ground beef, creamy veggies, and plenty of melted cheese. This one’s straight out of the “cowboy comfort food” playbook. 🤠
🥘 John Wayne Casserole Recipe
Ingredients (Serves 6–8)
For the base:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
- 1 lb ground beef
- 1 packet taco seasoning
- ⅓ cup water
For the creamy layer:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese (mild or sharp)
Vegetable topping:
- 1 medium onion, chopped
- 1 medium bell pepper, chopped (use red or green)
- 1 medium tomato, chopped
- 1 (4 oz) can diced green chiles, drained
- 2 cups shredded cheddar or Mexican blend cheese
🔪 Instructions
- Preheat oven to 350°F (175°C).
- Prepare the biscuit crust
- Grease a 9×13-inch baking dish.
- Press the biscuit dough evenly into the bottom of the pan and up the sides a little.
- Bake for 10 minutes until lightly golden.
This keeps the crust from getting soggy.
- Cook the beef
- In a large skillet, brown the ground beef over medium heat until cooked through.
- Drain excess grease.
- Add taco seasoning and water; cook for about 2–3 minutes, stirring occasionally.
- Mix the creamy layer
- In a bowl, combine mayonnaise, sour cream, and 1 cup cheddar cheese.
- Set aside.
- Assemble the casserole
- Spread the cooked beef evenly over the biscuit crust.
- Layer with the chopped onion, bell pepper, tomato, and green chiles.
- Spread the creamy mixture over the top.
- Sprinkle with the remaining cheese.
- Bake
- Return to the oven and bake 25–30 minutes, until bubbly and golden brown.
- Cool and serve
- Let rest 5–10 minutes before slicing.
- Serve with hot sauce, salsa, or a dollop of sour cream if you like.
🌶️ Optional Add-ins & Variations
- Swap beef for ground turkey or sausage.
- Add black beans or corn for extra texture.
- Use pepper jack cheese for a spicy kick.
- For a lighter twist, use Greek yogurt instead of sour cream and light mayo.
Would you like me to give you a “from scratch” biscuit base version (no canned dough)? It’s just as easy and even more homemade.
