Have you ever heard of John Wayne Casserole? Delicious layers of ground beef, cheese mixture, fresh vegetables and Jalapeno peppers baked on top of a biscuit crust make for an amazing weeknight dinner!
Want to try this in the slow cooker? Try our Crockpot John Wayne Casserole!
John Wayne Casserole Recipe
Like my taco empanadas, this recipe is one of my top picks for dinner ideas that use ground beef. Casseroles are really popular, but it’s taken me up until the last ten years to really embrace them. This is one of my favorites, along with my Hamburger Casserole!
Why is it called John Wayne Casserole?
Apparently, this John Wayne Casserole recipe has some interesting origins, including information on why it’s named what it is. Regardless of its origins, it’s a tasty dinner that your family will love. The jalapeños do not make this too hot, so don’t be too concerned about that. Give it a try and let me know what you think!
Ingredients you will need:
- 2 pounds ground beef
- 1 packet taco seasoning (or you can use my homemade taco seasoning)
- 1 16-ounce can large biscuits (or homemade biscuits)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8-ounces cheddar cheese, shredded and divided
- 1 medium onion, halved and sliced
- 2 medium tomatoes, sliced
- 1 red bell pepper, halved and sliced
- 1 (4-ounce) can sliced Jalapeno peppers
- 13×9 baking dish (I just bought two of these and LOVE them!)
How to Make John Wayne Casserole
I used Pillsbury Grands biscuits. I’m sure a generic or store brand would be fine as well. I don’t think I would bother making biscuits from scratch for this since they are just going to get buried, but if you prefer to do that, here’s a recipe for homemade biscuits you can use.
Place biscuits in greased 13×9 pan in a single layer and press into the pan, joining them together, pressing the dough halfway up the sides of the pan. Place pan on a baking sheet and bake dough in preheated oven on the center rack for 12-15 minutes at 350 F; checking every few minutes after 15.
The dough should be very light brown where the edges are just starting to get color. Remove from oven and set aside, leave oven on.
In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside.
Combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.
Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese.
Bake uncovered for 30-40 minutes or until edges of dough are lightly browned and cheese is melted.
Hope you enjoy it, I know we did!
More Casseroles you might like:
A lot of people have commented below saying they love this John Wayne Casserole and it’s become a regular part of their recipe rotation. I have some more casseroles you’ll like as well. Try some of these and let me know!
- A very popular ground beef or lamb recipe is Shepherd’s Pie. It’s one of those comforting recipes, and one that’s been around for a long time. There are so many different versions of Shepherds and Cottage Pie. This is my take on the classic, and it’s one the whole family loves!
- One of our most popular dinners is this Mexican Chicken Casserole, hearty and full of delicious flavors.
- Beef Stroganoff Casserole is a hearty weeknight dinner the whole family will love thanks to its rich flavors and creamy sauce.
- Not only is this 7 Layer Casserole affordable but it’s quick and easy to make in a pinch.
- This creamy Chicken Noodle Casserole is a satisfying comfort meal.
- Cabbage Rolls are a true comfort dish stuffed with a variety of different flavors and textures.
- Easy Chicken Tetrazzini is the creamiest, most satisfying pasta bake to date piled with parmesan, cheddar, and mozzarella cheese.
- Lasagna Roll Ups are perfect for prepping ahead of time and freezing, making weeknights a breeze!
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 pounds ground beef browned and drained
- 1 ounce packet taco seasoning plus water listed on the back
or my homemade taco seasoning - 16 ounce can large biscuits
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces cheddar cheese shredded and divided
- 1 medium onion halved and sliced
- 2 medium tomatoes sliced
- 1 medium red bell pepper halved and sliced
- 4 ounces canned sliced Jalapeno peppers
Before You Begin
Instructions
- Preheat oven to 350 F and place your oven rack in the center. Spray a 13×9 glass baking dish.
- Place biscuits in pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan. Place pan on a baking sheet and bake dough in preheated oven for 12-15 minutes; checking every few minutes after 12. The dough should be very light brown where the edges are just starting to get color. Remove from oven and set aside, leave oven on.
- While biscuits are baking, combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.
- In a separate 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.
- On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for 30-40 minutes or until edges of dough are lightly browned and cheese is melted.
Nutrition
This post was originally published here on Apr 22, 2015.
Amanda Davis
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shelley gray says
My grandson does not like tomatoes. any alternatives?
Amanda Davis says
You can leave them off
Sue says
It’s in the oven now, but when I was putting it together, I was wondering about it. lol.
Jenny says
My family loves this! I used cornbread base & fresh jalapeño- delicious!
Melissa says
I’m trying it with Pillsbury canned cornbread. I’ll update this post if it comes out okay.
Melissa says
Update on using cornbread on bottom. It was excellent!! **spread it like biscuits. Cook for 12-14 minutes then add the rest of ingredients.
Sue says
Thanks for adding this post. Was it the Pillsbury canned cornbread swirls that you used or did you use a cornbread box mix? Cornbread sounds better with this type of casserole, so I am eager to try this. Also, cornbread may add a little less carbs than biscuits (not sure).
Lauren M says
Do you have recommendations for preparing this ahead of time?
Kelly Rogers says
Is there any possible way to make this gluten free?
Amanda Davis says
If you have a gluten free biscuit recipe or brand, yes. Otherwise you can leave the biscuits out
shelley gray says
I used Gluten free Bisquick and it was delicious.
Emily Dauscher says
Maybe tortillas cut to fit bottom of casserole?
Lisa says
Can I use disposable foil pans instead of a glass baking dish? I want to make this for someone else.
Amanda Davis says
While we haven’t tested this, here’s my suggestions. Spray the foil pan well with a nonstick cooking spray. When you’re ready to put the assembled casserole into the oven, place the foil pan onto a baking sheet. I think it should be fine but would like to hear how it went!
Hansen says
I halfed this recipe and added fried small potato squares very tasty recipe
Ann says
I would only put half the meat in hindsight. That is a lot of beef. I drained a can of black beans and added those. I forgot to pick up sour cream, so I skipped that whole mixture, which was probably the key to success of the recipe. I just did the cheese instead. I may have injured my back in the process! No kidding. I recently bought a new stove, after not having an oven for a very long time. I’d gotten used to it and cooked stove top only. Bending down to put a heavy dish in the oven may have sent me over the edge.
Matt Roloson says
In my rotation excellent combination of flavors!
Emily Dauscher says
I use crescent rolls as the base for this recipe which my family loves, and I browned only one l pound of ground beef for the taco meat. I also put a layer of frijoles on top of the biscuit base, and then layered the taco meat and other layers. Because I had no fresh tomatoes, I used a can of Rotel diced tomatoes ( juice and all) spread over all.
Andrea says
This has a delicious flavor and I was surprised that there was little to no spice, despite the canned jalapeños. I followed the directions exactly as stated, but was a little bummed the Grand biscuits cooked in a way that made them tough and a little overcooked. I even chose to cook it 30 minutes in the oven instead of 45 minutes. In the future I will work on tweaking that bake time or simply use a different base.
Linda Jett says
This is a keeper. It was served at a womens coffee event this morning and everyone was raving about it.
Maureen says
I’ve made this several times and it is a crowd pleaser! It feeds many and is absolutely comforting and delicious. Thank you!
Carleen Lane says
I made this and my family absolutely loved it! My husband who can be picky sometime wants it weekly. This one’s a keeper.
Geo says
Have made this 3 time so far, incredibly good
Robin says
Need to on my comment for making it for a crew for lunch
Robin says
Can you use crescent rolls instead of biscuits?
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
D.Nicole says
The only way I make mine is with crescent rolls and it’s absolutely delicious!!
suellen Hoekstra says
Do you hav to back rolls before hand?
George says
Pilgrims this good
Jane says
I’m trying tonight. Not sure what extras I might add after reading everyone’s comments. But I’m really excited to try.