If you’ve heard of John Wayne Casserole but never made it, here’s what you’re getting: taco-seasoned beef, sweet peppers, and tomatoes layered over a biscuit crust, all under a creamy cheddar topping. The trick is baking that crust partway first, so it holds up instead of going soft underneath. One pan, and it feeds a crowd!
More ground beef casseroles:
Where the name comes from:
This one usually gets traced back to a 1979 charity cookbook called “Cooking with Love from Cara and Her Friends,” which John Wayne contributed a recipe to. The loaded biscuit-crust version most of us make today came later, and a hospital cafeteria in Mississippi is what made it famous.
Before You Get Started
There are three components going at once here, and a few small things separate a casserole that slices into clean squares from one that goes soupy on you:
- Par-bake the biscuit crust. Twelve to fifteen minutes in the oven sets the dough so it can hold everything you pile on top. Skip it and the middle stays doughy.
- Seed the tomatoes before slicing. Scoop out most of the seeds and the watery centers. That liquid has nowhere to go once it’s under the topping.
- Shred the cheddar from a block. Pre-shredded cheese is coated so it won’t clump in the bag, and that same coating keeps it from melting smoothly.
How to Make John Wayne Casserole
Read through the steps before you start. The beef and the vegetables can cook while the crust is in the oven, which is what keeps this to about half an hour of hands-on work.
Step 1: Press the Biscuit Dough into the Pan
Grease a 13×9-inch baking dish and lay the biscuits across the bottom. Press and stretch the dough until it covers the whole bottom in one sheet and comes about halfway up the sides.
Pinch the seams closed as you go. Any gap you leave is a spot where the filling can run underneath.
Step 2: Par-Bake the Crust
Slide the pan into a 350°F oven for 12 to 15 minutes, just until the dough is set and barely starting to color. It won’t look done, and that’s fine! It’s going back in for another half hour once everything’s layered on top.
Skip this step and you’ll end up with a pale, doughy crust on the bottom of your casserole (no, thank you!). Leave the oven on.
Step 3: Brown and Season the Beef
While the crust bakes, cook the ground beef in a large skillet over medium-high heat, breaking it up as you go, until there’s no pink left.
Drain off the grease. Two pounds gives off more fat and liquid than you’d think, and whatever stays in the pan ends up pooling under the creamy layer later.
Stir in the taco seasoning and water, bring it to a simmer, and cook about three minutes. You want the liquid thickened and clinging to the meat, not sitting loose in the skillet. Then move it to a bowl and set it aside.
Make your own seasoning if you like.
A packet is easy and I use one plenty of nights, but my Taco Seasoning for Ground Beef uses pantry staples and lets you dial back the salt.
Step 4: Soften the Peppers and Onions
Wipe out the skillet, heat the oil over medium-high, and cook the sliced onion and red bell pepper for 7 to 10 minutes, until they’re tender and just starting to take on a little color.
Divide them into two equal portions. Half goes into the creamy topping and half gets layered over the beef, so that sweet pepper flavor runs through the whole casserole instead of sitting in one band.
Step 5: Mix the Creamy Cheddar Topping
In a separate bowl, stir together the sour cream, mayonnaise, half of the shredded cheddar, and half of the peppers and onions.
The layer that makes it a “John Wayne“ Casserole: The sour cream brings the tang. The mayonnaise gives it enough body to sit on top of the filling and brown instead of sliding down into it. And the cheddar melts through the whole thing as it bakes.
Step 6: Layer Everything and Bake
Spread the seasoned beef evenly over the par-baked crust.
Add the sliced tomatoes,
then the rest of the peppers and onions,
then the drained jalapeños.
Spoon the creamy mixture over the vegetables and spread it gently all the way to the edges.
Finish with the remaining cheddar.
Bake uncovered for 30 to 35 minutes. You’re looking for a top that’s browned and bubbling and crust edges that have gone deep golden.
Step 7: Let it Rest
Give it a full 10 minutes before you cut in. I know that’s hard when it smells so good! The layers need the time to set, and a rested casserole comes out of the pan in squares instead of scoops.
What to Serve Alongside
This one’s a full meal on its own, so whatever you add should be light and quick. Guacamole and chips on the table while the casserole rests is my family’s favorite. If you’re stretching it further for a crowd, a pot of beans does the job!
Round out the plate:
Storage, Reheating, and Make-Ahead
Storing: Cover the cooled casserole tightly or move leftovers into an airtight container. It keeps in the fridge for up to 4 days.
Reheating: The biscuit crust is what you’re protecting here. Cover the dish with foil and warm it in a 325°F oven for 20 to 25 minutes, until it’s heated through. Single portions do well in the air fryer at 325°F for 6 to 8 minutes. The microwave works if you’re in a hurry, but it softens the crust.
Making it ahead: Instead of assembling the whole thing the night before, get the pieces ready. You can brown and season the beef, cook the peppers and onions, and stir together the creamy topping up to two days ahead, then keep each one covered in the fridge. The day of, press and par-bake the crust, layer everything on, and bake. The crust is the part that suffers if a fully assembled casserole sits overnight.
Freezing: Freeze baked and cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven so the crust firms back up.
Frequently Asked Questions
Why is my John Wayne Casserole watery?
It’s almost always the tomatoes or the beef. Fresh tomatoes hold a lot of liquid in the seeds and centers, so scoop those out before you slice. Draining the beef matters just as much when you’re working with two pounds. And letting the casserole rest the full 10 minutes gives everything a chance to set up before you cut into it.
Do I have to use the mayonnaise?
I wouldn’t skip it. Sour cream on its own tends to thin out and slide as it bakes, while the mayonnaise gives the topping enough body to stay put and brown. If you’d rather leave it out, use a full cup of sour cream and expect a tangier, looser layer.
Can I use ground turkey instead of ground beef?
You can. It takes on the taco seasoning just the same. Turkey’s much leaner, so add a little oil to the skillet when you brown it, and there will likely be a lot less grease to drain off at the end.
Can I use canned tomatoes instead of fresh?
Fresh sliced tomatoes are what give this casserole its layered look, but a well-drained can of diced tomatoes or Rotel will work if that’s what you’ve got. Drain them hard and pat them dry. Canned tomatoes carry more liquid than seeded fresh ones, and that’s the fastest way to a watery pan.
More Easy Ground Beef Dinners
Watch How to Make It
John Wayne Casserole
Equipment
- 13×9-inch baking dish
Ingredients
- 1 (16.3 ounce) can refrigerated Grands-style biscuits
- 2 lbs. ground beef
- 1 (1 ounce) packet taco seasoning
- ¾ cup water
- 1 teaspoon vegetable oil
- 1 medium yellow onion, halved and thinly sliced
- 1 medium red bell pepper, thinly sliced
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
- 2 medium tomatoes, seeded and thinly sliced
- 1 (4 ounce) can or jar sliced jalapeño peppers, drained
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking dish with nonstick cooking spray.
- Arrange the biscuits in the bottom of the prepared dish. Press and stretch the dough to cover the bottom and come about halfway up the sides, pinching the seams closed.
- Bake the crust for 12 to 15 minutes, until set and just barely beginning to turn golden. Remove from the oven and leave the oven on.
- Meanwhile, cook the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon, until no longer pink. Drain off the excess grease.
- Stir the taco seasoning and water into the beef. Bring to a simmer and cook about 3 minutes, stirring occasionally, until thickened. Transfer to a bowl and set aside.
- Wipe out the skillet. Heat the oil over medium-high heat, add the onion and bell pepper, and cook until tender, about 7 to 10 minutes. Divide the mixture into two equal portions.
- In a separate bowl, stir together the sour cream, mayonnaise, half of the shredded cheddar, and half of the peppers and onions.
- Spread the seasoned beef evenly over the par-baked crust. Top with the sliced tomatoes, the remaining peppers and onions, and the drained jalapeños.
- Spoon the sour cream mixture over the vegetables and gently spread it into an even layer. Sprinkle the remaining cheddar over the top.
- Bake uncovered for 30 to 35 minutes, until the filling is hot, the cheese is melted, and the crust edges are golden brown.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Use Grands-style biscuits. The small refrigerated biscuits don’t have enough dough to cover a 13×9 pan and come up the sides.
- Don’t skip the par-bake. That 12 to 15 minute head start is what keeps the center of the crust from staying doughy.
- Seed the tomatoes. Scoop out most of the seeds and watery centers before slicing so the casserole doesn’t go runny.
- Drain the beef well. Two pounds gives off a good bit of grease, and whatever’s left pools under the creamy layer.
- Shred cheese from a block. Pre-shredded cheddar is coated with starch that keeps it from melting smoothly.
- Adjust the heat: Cut the jalapeños back or leave them out for sensitive palates. Add a diced fresh jalapeño to the beef if you want more.
- Rest before slicing: Ten minutes lets the layers set so the casserole comes out in clean squares.
- Reheat covered in the oven. A 325°F oven with foil on top for 20 to 25 minutes protects the crust better than the microwave.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!