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