Crockpot John Wayne Casserole
Servings: 10 servings
Calories: 494cal
Equipment
Ingredients
- 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
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.
Video
Notes
- 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.
Nutrition
Serving: 1serving (3/4 cup) | Calories: 494cal | Carbohydrates: 7g | Protein: 22g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 744mg | Potassium: 451mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1485IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 3mg
