⭐ John Wayne Casserole
A hearty, Tex-Mex–style casserole with a biscuit crust, seasoned beef, veggies, and a creamy cheese topping.
Ingredients
Crust Layer
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2 cups Bisquick (or similar baking mix)
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½ cup water (or as needed to form a soft dough)
Beef Layer
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1 lb ground beef
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1 packet taco seasoning
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⅓ cup water
Vegetable Layer
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1 small onion, chopped
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1 medium green bell pepper, chopped
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1 medium red bell pepper, chopped
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1–2 jalapeños, seeded & sliced (optional, for heat)
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2–3 tomatoes, chopped (or 1 can Rotel drained)
Creamy Cheese Layer
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1 cup sour cream
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½ cup mayonnaise
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2 cups shredded cheddar cheese (divided)
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon pepper
⭐ Instructions
1. Prepare the crust
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Preheat oven to 350°F (175°C).
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In a bowl, mix Bisquick + water until a soft dough forms.
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Press the dough evenly into a 9×13-inch baking dish.
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Bake 10 minutes to set the crust slightly.
2. Cook the beef
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In a skillet, cook the ground beef over medium heat until browned.
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Drain excess grease.
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Add taco seasoning + ⅓ cup water.
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Simmer for 2–3 minutes until thickened.
3. Layer the vegetables
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Spread onions, bell peppers, jalapeños, and tomatoes (or Rotel) over the pre-baked crust.
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Spread the seasoned beef evenly over the vegetables.
4. Make the creamy topping
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In a bowl, mix:
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Sour cream
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Mayonnaise
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1 cup cheddar cheese
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Garlic powder, salt & pepper
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Stir until smooth.
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Spread this mixture evenly over the beef layer.
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Top with the remaining 1 cup cheddar.
5. Bake
Bake at 350°F (175°C) for 25–30 minutes,
or until bubbly, golden, and cooked through.
Serve
Let cool for 5–10 minutes, then slice and serve.
Pairs well with:
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Salad
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Corn
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Rice
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Chips & salsa
⭐ Tips & Variations
Make it spicier
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Add hot Rotel
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Use pepper jack cheese
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Extra jalapeños
Make it lighter
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Use Greek yogurt instead of sour cream
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Use 90–93% lean beef
Add-ins
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Black olives
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Black beans (drained)
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Corn
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Green chiles
