The first time I made John Wayne Casserole, my kitchen filled with the most incredible, hearty aroma. The sizzle of ground beef and onions mingling with the smoky scent of taco seasoning promised something truly special. When I pulled that golden, bubbling dish from the oven, topped with a magnificent layer of melted cheese and fluffy biscuits, I knew I’d found a new family favorite. It was a beautiful, messy, and utterly satisfying tribute to big flavors and comfort food, all baked into one unforgettable dish. That sense of wholesome abundance is why I make it again and again.
Why You’ll Love This Recipe
You will adore this recipe because it’s the ultimate one-pan wonder that delivers maximum flavor with minimal fuss. It’s hearty enough to satisfy even the biggest appetites, packed with familiar Southwestern flavors, and has a fun, rustic presentation that’s perfect for feeding a crowd. It’s the kind of unpretentious, delicious meal that makes everyone come back for seconds, and it’s surprisingly easy to make your own.
Ingredients
- 1 ½ pounds lean ground beef (90/10 works well)
- 2 cups yellow onion, diced
- ½ cup bell pepper, diced (any color)
- 1 ounce taco seasoning (1 packet)
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded Colby Jack or Cheddar cheese, divided
- 1 can (15 oz) diced tomatoes, well-drained
- 1 can (4 oz) diced green chiles, undrained
- 2 cups all-purpose baking mix (like Bisquick)
- ½ cup water
- Optional garnish: sliced jalapeños, chopped cilantro, diced avocado
Through my many tests, I’ve learned a few things. Don’t skip draining the diced tomatoes; excess liquid will make the bottom layer soggy. Using a combination of sour cream and mayonnaise creates the signature creamy, tangy layer that’s absolutely essential. And while any baking mix works, name-brand Bisquick really does give the biscuit topping the best flavor and rise, in my experience.
Equipment Needed
- 9×13 inch baking dish (deep is best)
- Large skillet
- Mixing bowls (one medium, one large)
- Colander
- Whisk or fork
- Spatula
- Measuring cups and spoons
A deep 9×13 dish is non-negotiable here. I learned this the hard way when I used a shallower pan and had a bubbly, cheesy overflow in my oven! The layers are substantial, so you need the depth. A good skillet for browning the beef and softening the veggies is also key, and a colander for draining the tomatoes and beef fat will save your casserole from being greasy.
Step-by-Step Instructions
First, I preheat my oven to 325°F (165°C) and lightly grease my deep 9×13 baking dish. In my large skillet over medium-high heat, I brown the ground beef with the diced onion and bell pepper. I break the beef up into small crumbles as it cooks. Once the beef is no longer pink and the veggies are soft, I drain off any excess fat. This step is crucial for a non-greasy base.
To the hot, drained meat mixture in the skillet, I stir in the entire packet of taco seasoning. The smell at this moment is absolutely heavenly—smoky, spicy, and savory. I give it a good stir until every crumb is coated, then I spread this flavorful meat mixture evenly into the bottom of my prepared baking dish. This forms the robust foundation of the entire casserole.
Now, for the famous creamy layer. In a medium bowl, I combine the sour cream, mayonnaise, and one cup of the shredded cheese. I whisk it until it’s smooth and perfectly blended. I then carefully spread this creamy mixture over the entire surface of the hot meat layer, going right to the edges to seal it in. It’s a rich, tangy blanket that balances the spiced beef beautifully.(See the next page below to continue…)