John Wayne Casserole
This easy-to-make John Wayne Casserole features a chile-spiced ground beef mixture with bell peppers, tomatoes, and onion with melty cheese, all on top of buttery, flaky biscuits.
Servings: 6
Ingredients
- 8 refrigerated biscuits
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- 1 green bell pepper diced
- ⅓ cup onion diced
- 1 15 ounce can diced tomato
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cups cheddar cheese shredded
Optional Toppings
- diced tomato
- fresh cilantro
- sliced jalapeño
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking dish with cooking spray.
- Layer the biscuits in an even layer on the bottom of the dish.
- Bake for 15 minutes.
- While the biscuits bake, cook the ground beef by adding to a medium size skillet over medium heat. Break apart the meat while it cooks.
- Add in the bell pepper, onion and seasoning. Stir to coat everything with the seasoning mix and continue to cook until the ground beef is fully cooked and no longer pink.
- Stir in diced tomatoes.
- In a small bowl combine the sour cream, mayonnaise and 1 cup of the cheddar cheese. Stir to combine.
- Once the biscuits have baked for 15 minutes, remove the dish from the oven. Add the ground beef mixture over the top, spreading to create an even layer.
- Spoon the cream mixture on top, spreading it out with the back of a spoon to evenly coat the meat.
- Top with the remaining shredded cheese.
- Bake 20 minutes until the casserole is bubbling along the edges and the cheese is fully melted on top.
- Serve while warm.
Notes
- Storage: keep leftover John Wayne casserole in a sealed container in the refrigerator for 3-4 days.
- Freezer: allow the casserole to cool completely, then wrap in a layer of plastic wrap, then a layer of foil. Store in the freezer for up to 3 months. Remove to the refrigerator to thaw overnight.
- Reheating: cover with foil and bake in the oven at 350 degrees for approximately 20 minutes or until warmed through.
Nutrition
Calories: 526kcal | Carbohydrates: 5g | Protein: 23g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 833mg | Potassium: 349mg | Fiber: 1g | Sugar: 2g | Vitamin A: 981IU | Vitamin C: 17mg | Calcium: 313mg | Iron: 2mg