Easy John Wayne Casserole (Print version)
A hearty layered casserole with biscuit crust, taco-seasoned beef, peppers, and a creamy cheddar topping. Bakes in under an hour.
# Ingredients:
For the crust
01 -
1 can (16.3 oz) refrigerated biscuits, 8 count
02 -
Nonstick cooking spray
For the beef and vegetables
03 -
2 lb (900 g) ground beef
04 -
1 packet (1 oz) taco seasoning
05 -
3/4 cup (180 ml) water
06 -
1 medium yellow onion, sliced
07 -
1 red bell pepper, sliced
08 -
1 tablespoon olive oil
For the topping
09 -
1/2 cup (115 g) sour cream
10 -
1/2 cup (115 g) mayonnaise
11 -
8 oz (225 g) sharp cheddar cheese, shredded
12 -
2 Roma tomatoes, sliced
13 -
1 can (4 oz) diced green chiles, drained
# Instructions:
01 -
Press biscuit dough into the bottom and slightly up the sides of a greased 9x13 inch baking dish. Bake at 350°F for 10 to 12 minutes until lightly golden.
02 -
Cook ground beef in a skillet over medium-high heat until browned and crumbled. Drain excess grease. Stir in taco seasoning and water, then simmer until thickened.
03 -
Heat olive oil in the same skillet. Cook onion and bell pepper until softened and just starting to caramelize, about 5 minutes.
04 -
In a bowl, stir together sour cream, mayonnaise, and half of the shredded cheese until smooth.
05 -
Spread beef over the baked crust. Layer tomatoes, sautéed vegetables, and green chiles on top. Spread the sour cream mixture evenly, then sprinkle the remaining cheese. Bake at 350°F for 25 to 30 minutes until bubbly and golden.
# Good to know:
01 -
Let the casserole rest for 10 minutes before slicing for neater servings.