Taco seasoned ground beef layered with onions, tomatoes, bell peppers, and jalapenos covered in blanket of creamy, cheesy goodness. Crockpot John Wayne casserole is our favorite weeknight meal in the slow cooker!
Why this recipe works
Crockpot John Wayne casserole is adapted from one of my most popular hot dishes on the site, john wayne casserole. All the same flavorful ingredients everyone knows and loves, but instead of baking in a dish, you’ll let the slow cooker do all the work for you.
Colorful veggies light up this ground beef casserole. The only thing that sets this apart from the original recipe is that we enjoy the biscuits on the side. They’re great for dipping!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – You will need two pounds of ground beef. I like to use 80% lean 20% fat. Brown the ground beef, drain, then mix with taco seasoning. I highly recommend my homemade taco seasoning for optimal flavor, but a seasoning packet will work just fine.
VEGETABLES – Freshly sliced bell pepper, onions, and tomato are used here adding lots of flavor and color as well as canned AND fresh jalepenos. The canned jalapenos will be layered into the casserole and the fresh slices are used as garnish. If you are wary of spiciness, don’t let that deter you. The jalapenos don’t add too much spice, it’s the perfect amount!
How to Make Crockpot John Wayne Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large skillet on the stovetop over medium-high heat, brown the ground beef and drain of excess fat. Return to skillet and combine with taco seasoning and water. Continue cooking for 5 minutes.
- Pour the ground beef into the bottom of the 6 qt crockpot (or larger).
- In a bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside.
- Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
- Layer ingredients in the following order within the crockpot: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture.
- Cover and cook on high for 3-4 hours. Just before serving, sprinkle with remaining cheddar cheese, recover and allow to melt for 15 minutes.
- Garnish with fresh jalapenos, tomatoes, cilantro, and/or more sour cream. Serve with biscuits on the side.
Frequently Asked Questions & Expert Tips
You can store leftover john wayne casserole in an air-tight container kept in the refrigerator for 3-4 days.
If you’re interested in learning more about why this recipe is named after John Wayne, I encourage you to visit the link provided. It’s an interesting read about the origins of this popular casserole!
Serving Suggestions
Crockpot john wayne casserole is amazing when served with a side of biscuits. The original casserole recipe uses canned (or homemade) biscuits as the crust, but in this slow cooker version, the biscuits make for a great dipper! Garnish with fresh jalapenos, tomatoes, cilantro, and/or more sour cream.
More Casserole Recipes
- Chicken and Dumpling Casserole
- Crockpot Mexican Chicken
- 7 Layer Casserole
- Dorito Casserole
- Crockpot Ground Beef Casserole
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Crockpot John Wayne Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 lbs ground beef browned and drained
- 1 oz taco seasoning
- ½ cup water for taco seasoning (or the amount listed on back of packet)
- ¾ cup sour cream
- ¾ cup mayonnaise
- 8 oz cheddar cheese shredded and divided
- 1 large onion halved and sliced
- 3 medium tomatoes sliced
- 1 medium red bell pepper halved and sliced
- 4 oz canned sliced jalapenos
- fresh jalapeno slices and cilantro for garnish
Things You’ll Need
Before You Begin
- Serve this casserole with a side of homemade or canned biscuits for dipping.
- Store in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- In a large skillet on the stovetop over medium-high heat, brown the ground beef and drain of excess fat. Return to skillet and combine with taco seasoning and water. Continue cooking for 5 minutes.
- Pour the ground beef into the bottom of the crockpot.
- In a bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of the onions. Stir well and set aside.
- Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
- Layer ingredients in the following order within the crockpot: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture.
- Cover and cook on high for 3-4 hours. Just before serving, sprinkle with remaining cheddar cheese, recover and allow to melt for 15 minutes.
- Garnish with fresh jalapenos, tomatoes, cilantro, and/or more sour cream.
Nutrition
This post originally appeared here on September 2, 2021.
Amanda Davis
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Fran says
To Cindy:
I don’t see any pasta being used in this recipe. Are you talking about another recipe?
Cindy says
I used half the pasta. It was great!!
Susan Mack says
Making this next cool football night🏈
Karen says
It is delicious easy to make my husband and I finished it in a day and my husband likes hot and spicy