Hearty John Wayne Casserole with Bisquick, Beef, and Peppers (Print version)

A hearty Bisquick-based John Wayne casserole layered with taco beef, peppers, tomatoes, and a creamy cheese topping.

# Ingredients:

For the Bisquick base

01 - 2 cups (240 g) Bisquick baking mix
02 - 3/4 cup (180 ml) cold water
03 - Nonstick cooking spray or 1 teaspoon oil, for the dish

For the beef and peppers

04 - 2 lb (900 g) lean ground beef
05 - 1 packet (1 oz or 28 g) taco seasoning
06 - 1/2 cup (120 ml) water
07 - 1 medium yellow onion, diced
08 - 1 green bell pepper, thinly sliced
09 - 1 red or orange bell pepper, thinly sliced
10 - 1 can (10 oz or 285 g) diced tomatoes with green chiles, well drained
11 - 1 can (4 oz or 115 g) diced green chiles, drained
12 - 1/3 cup (55 g) sliced pepperoncini or pickled jalapenos, drained, optional

For the creamy cheese topping

13 - 1/2 cup (120 g) sour cream
14 - 1/2 cup (115 g) mayonnaise
15 - 2 cups (225 g) shredded cheddar or Mexican blend cheese, divided
16 - 2 Roma tomatoes, thinly sliced and patted dry
17 - 2 tablespoons chopped cilantro or green onion, optional

# Instructions:

01 - Preheat the oven to 350 F. Grease a 9x13-inch baking dish with nonstick spray or a thin coat of oil.
02 - Stir the Bisquick and cold water in a bowl until a soft dough forms. Press it evenly into the bottom of the baking dish and about 1/2 inch up the sides.
03 - Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Drain excess fat, then stir in taco seasoning and 1/2 cup water. Simmer for 2 minutes.
04 - Transfer the beef to a bowl. In the same skillet, cook the onion and bell peppers for 4 to 5 minutes, until softened but not mushy.
05 - In a small bowl, stir together sour cream, mayonnaise, and 1 cup of the shredded cheese until smooth.
06 - Spread the seasoned beef over the Bisquick base. Add the drained tomatoes with chiles, green chiles, cooked peppers and onions, and pepperoncini if using. Spoon the creamy topping over the vegetables, then add sliced Roma tomatoes and the remaining 1 cup cheese.
07 - Bake for 30 to 35 minutes, until the edges of the crust are golden and the cheese is bubbling. Let the casserole rest for 10 minutes before slicing. Garnish with cilantro or green onion if desired.

# Good to know:

01 - Best baked in a 9x13-inch dish for even layers.
02 - Drain tomatoes and pickled peppers well to avoid a loose center.
03 - Resting after baking helps the casserole slice cleanly.

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