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Baked John Wayne Casserole topped with melted, browned cheese and chopped herbs, served in a white dish on a wooden board, with a towel, plates, oil, and serving spoon nearby.

John Wayne Casserole

Mandy Applegate
John Wayne Casserole is my go-to when I want a bold, hearty dinner that feeds the whole family out of one dish without a lot of complicated steps. A soft biscuit base gets layered with taco-seasoned ground beef, diced peppers, onions, and green chili tomatoes, then topped with a thick, creamy mixture of cheddar, sour cream, and mayonnaise that bakes into a deeply golden, bubbly crust. I make it for Sunday dinners, weeknight meals, and potlucks because it is easy to put together and always the first dish gone. Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Casserole, Main Course
Cuisine Mexican
Servings 4
Calories 952 kcal

Ingredients
 
 

  • 2 cups biscuit baking mix
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 green pepper diced
  • 1/2 onion diced
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1 can diced tomatoes with green chilies
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat oven to 180°C. Lightly grease a baking dish.
  • Mix biscuit baking mix and water until combined, then press into the bottom of the dish.
    2 cups biscuit baking mix, 1 cup water
  • Heat olive oil in a skillet. Cook the green pepper and onion until soft, about 5–8 minutes.
    1 tablespoon olive oil, 1 green pepper, 1/2 onion
  • Add ground beef, cook until browned, then stir in taco seasoning and diced tomatoes with green chilies.
    1 pound ground beef, 2 tablespoons taco seasoning, 1 can diced tomatoes with green chilies
  • Spread the beef mixture over the biscuit layer.
  • Mix sour cream, mayonnaise, and cheddar cheese, then spread over the top.
    1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup cheddar cheese
  • Bake for 25 minutes or until bubbly and set.

Notes

Here are a few tips I've picked up that make John Wayne Casserole even better every time you make it.
  • Don't overmix the biscuit base: Stir the biscuit mix and water until just combined and stop. Overmixing develops gluten and can make the crust tough instead of soft and pillowy.
  • Press the crust evenly: Take an extra minute to press the biscuit mixture into an even layer across the bottom of the dish so every slice has the same thickness of crust underneath.
  • Cook the vegetables until truly soft: Give the green pepper and onion the full 5 to 8 minutes in the skillet. Undercooking them leaves them crunchy in the finished casserole, which throws off the texture.
  • Drain excess liquid from the beef: After browning the beef and adding the tomatoes with green chilies, if there's a lot of liquid in the skillet, drain some off before spreading it over the crust so the biscuit layer doesn't get soggy.
  • Spread the topping all the way to the edges: The sour cream, mayo, and cheese mixture acts as a seal over the beef layer. Getting it all the way to the edges helps everything set up cleanly and gives you that even, golden top.
  • Freeze in individual portions for easy reheating: Let the casserole cool completely, then slice and freeze portions individually on a baking sheet for 1 hour before transferring to freezer bags. It prevents sticking and means you can pull out exactly how much you need.

Nutrition

Calories: 952kcalCarbohydrates: 44gProtein: 32gFat: 72gSaturated Fat: 23gPolyunsaturated Fat: 15gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 139mgSodium: 1318mgPotassium: 540mgFiber: 2gSugar: 10gVitamin A: 711IUVitamin C: 26mgCalcium: 367mgIron: 4mg
Keyword John Wayne Casserole
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