Description
John Wayne Casserole is a hearty American main course featuring seasoned ground beef layered over a biscuit crust, topped with a creamy cheese mixture, tomatoes, green chilies, and melted cheddar and Monterey Jack cheeses. This comforting casserole is baked to golden perfection, making it a perfect dish for family dinners or gatherings.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
Cheese Mixture
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
Biscuit Base
- 2 cups Bisquick baking mix
- 1/2 cup water
- 1/2 teaspoon salt
Toppings
- 1/2 cup shredded cheddar cheese (remaining)
- 1/2 cup shredded Monterey Jack cheese (remaining)
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) to ensure it reaches the desired temperature while you prepare the casserole.
- Cook Ground Beef and Onion: In a skillet over medium heat, cook the ground beef with chopped onion until the beef is browned and cooked through. Drain any excess grease to keep the casserole from being greasy.
- Season Meat: Stir in the taco seasoning mix and 1/2 cup water into the beef and onion mixture. Simmer for 2-3 minutes to blend the flavors well.
- Prepare Biscuit Dough: In a bowl, combine the Bisquick baking mix, 1/2 teaspoon salt, and 1/2 cup water to form a dough. Press this dough evenly into the bottom of a greased 9×13-inch baking dish to create the biscuit crust base.
- Layer Meat Mixture: Spread the cooked and seasoned ground beef evenly over the biscuit base in the baking dish.
- Mix Cheese Spread: In another bowl, combine sour cream, mayonnaise, half of both the shredded cheddar and Monterey Jack cheeses, and garlic powder. Mix thoroughly.
- Apply Cheese Mixture: Spread the sour cream and cheese mixture over the beef layer evenly.
- Add Chilies and Tomatoes: Spoon the drained diced tomatoes with green chilies and diced green chilies on top of the cheese spread and distribute evenly.
- Top with Remaining Cheese: Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
- Bake: Place the casserole uncovered in the preheated oven and bake for 30–35 minutes or until the cheese is melted, bubbly, and the biscuit crust is cooked through and golden.
- Rest: Remove the casserole from the oven and let it rest for 5–10 minutes before serving to allow it to set and cool slightly.
Notes
- This casserole can be prepared a day or two in advance; store it covered in the refrigerator and bake just before serving.
- For extra heat, add sliced jalapeños or a few dashes of hot sauce to the beef mixture.
- Serve with a crisp side salad or buttered corn for a complete meal.
