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Square overhead image of a John Wayne casserole baked in a white dish.
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John Wayne Casserole

Taco-seasoned ground beef, peppers, and tomatoes layer over a buttery biscuit crust, all under a creamy cheddar topping that browns in the oven. It fills a 13x9 dish and feeds a hungry crowd, with leftovers that reheat well.
Course Dinner
Cuisine American
Keyword ground beef biscuit casserole, john wayne casserole, john wayne casserole recipe, tex mex ground beef casserole, what is john wayne casserole
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 10 people
Calories 576kcal
Author Blair Lonergan

Equipment

  • 13x9-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 13x9-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.
    Biscuit dough spread in the bottom of the baking dish.
  • 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.
    A parbaked biscuit crust.
  • 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.
    Browning ground beef in a skillet.
  • 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.
    Cooked ground beef taco meat in a skillet.
  • 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.
    Sauteing peppers and onions in a skillet.
  • In a separate bowl, stir together the sour cream, mayonnaise, half of the shredded cheddar, and half of the peppers and onions.
    Stirring together the creamy mixture in a bowl.
  • Spread the seasoned beef evenly over the par-baked crust. Top with the sliced tomatoes, the remaining peppers and onions, and the drained jalapeños.
    Adding jalapenos to the dish.
  • Spoon the sour cream mixture over the vegetables and gently spread it into an even layer. Sprinkle the remaining cheddar over the top.
    Adding the cheese to the top of a John Wayne casserole before it goes in the oven.
  • Bake uncovered for 30 to 35 minutes, until the filling is hot, the cheese is melted, and the crust edges are golden brown.
    Horizontal overhead image of a John Wayne casserole baked in a white dish.
  • Let the casserole rest for 10 minutes before slicing and serving.
    Horizontal side shot of a slice of John Wayne casserole on a white plate.

Video

Notes

  • Use Grands-style biscuits. The small refrigerated biscuits don't have enough dough to cover a 13x9 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.

Nutrition

Serving: 1/10 of the recipe | Calories: 576kcal | Carbohydrates: 28g | Protein: 26g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 950mg | Potassium: 505mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1151IU | Vitamin C: 21mg | Calcium: 215mg | Iron: 4mg