John Wayne Casserole
John Wayne casserole is a cheesy, Southwest style ground beef dinner baked over a soft biscuit crust and finished with a creamy, slightly spicy topping. It’s an easy swap for Taco Tuesday and a solid dish to bring to a church potluck. It’s budget friendly too, since most of it comes from pantry staples. It takes about 1 hour and makes 9 servings.
My family will eat tacos any night of the week. Taco Tuesday is a standing appointment around here, and if I’m being real, Wednesday through Monday are open too.
I didn’t grow up making casseroles, so this one came at me sideways. It’s basically taco night with a biscuit stuck under it. And I’m not mad about that.
Who said all tacos have to be in hard shells?
If your crew likes a big, hearty pan of ground beef, I’ve got a few more right below.
More Hearty Ground Beef Casseroles
- Cornbread Cowboy Casserole – ground beef and baked beans in barbecue sauce under a cheesy Jiffy topping
- Cowboy Casserole – taco seasoned beef, beans and corn under crispy tater tots
- Walking Taco Casserole – cheesy taco beef baked between layers of Fritos
- Frito Pie Casserole – beef and Ranch Style beans with chili spices and a crunchy Fritos lid
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Biscuits – A 12 ounce can of refrigerated biscuits (the 10 count) is what I use. Frozen biscuits work too. Thaw them first so you can press them into the pan.
Taco Seasoning – One store packet works, or use 2 tablespoons of my homemade taco seasoning.
Mayo – Use real mayonnaise. Duke’s is my favorite. Skip Miracle Whip, since it’s a dressing and not plain mayo.
Sour Cream – Greek yogurt works in its place.
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How To Make John Wayne Casserole
- Preheat the oven to 350°F and spray a 9×13 pan with nonstick spray.
- Open the biscuits and press them into the bottom of the pan in a single layer, pinching the seams together. Bake for 10 minutes, then set the pan aside.
- While the biscuits bake, brown the ground beef in a large skillet until it’s no longer pink. Drain it, put it back in the skillet, and stir in the water and taco seasoning.
- Add the diced bell pepper and sliced onion and cook for 3 to 5 minutes, until tender. Take the skillet off the heat.
- In a small bowl, stir together the sour cream, mayo and ½ cup of the cheese.
- Spoon the beef mixture over the biscuit crust, then spread the sour cream mixture over the beef.
- Layer the sliced tomatoes and sliced jalapeños on top and sprinkle with the remaining cheese.
- Bake for 30 to 40 minutes, until the edges are bubbly. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Leftovers keep in the fridge for up to 3 days. Reheat single servings in the microwave in 1 minute bursts, or warm the whole pan in a 325°F oven until it’s hot all the way through.
Variations
Ground Turkey or Sausage – Swap the beef for ground turkey or ground pork sausage. I’ve made it both ways.
Pepper Jack – Use it in place of the cheddar if you want more heat.
Green Chiles – Diced green chiles in place of the jalapeños make it milder.
Frequently Asked Questions
My version has taco seasoned ground beef with bell pepper and onion, a biscuit crust, a creamy layer of sour cream, mayo and cheddar, then sliced tomatoes, sliced jalapeños and more cheese on top.
It’s named after the actor. The story of how his name got attached gets told a few different ways, and I couldn’t track down the original source, so I’m not going to pretend I know. What I do know is this one is big, cheesy and a little spicy, which feels about right for the Duke.
Recipe Tips & Tricks
- Brown the beef while the biscuits pre-bake. Everything’s ready to layer when the pan comes out.
- Pinch the biscuit seams together so the crust bakes as one layer.
- Drain the beef well before the seasoning goes in, so the crust doesn’t end up greasy.
- A light coat of nonstick spray makes cleanup a lot easier.
- The bubbly edges are your cue. That’s when it’s done.
What to Serve With John Wayne Casserole
- Fiesta Salad – mixed greens, black beans and corn with a sour cream salsa dressing
- Ramen Noodle Salad – broccoli slaw with toasted ramen and almonds
- Black Bean and Corn Salad – bell peppers and cilantro tossed in Italian dressing
- Mexican Street Corn Salad – charred corn with Cotija and lime
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John Wayne Casserole
Ingredients
- 2 pounds ground beef lean
- 1 medium sweet onion sliced
- 1 medium red bell pepper diced
- 1 ounce taco seasoning 1 packet
- ½ cup water
- ½ cup sour cream
- ½ cup mayo
- 1 ½ cups cheddar cheese shredded, divided
- 2 medium Roma tomatoes sliced
- 4 ounces sliced jalapeños 1 small can
- 12 ounces refrigerated biscuits 10 count
Instructions
- Preheat the oven to 350°F and spray a 9×13 pan with nonstick spray.
- Open the biscuits and press them into the bottom of the pan in a single layer, pinching the seams together. Bake for 10 minutes, then set the pan aside.
- While the biscuits bake, brown the ground beef in a large skillet until it’s no longer pink. Drain it, put it back in the skillet, and stir in the water and taco seasoning.
- Add the diced bell pepper and sliced onion and cook for 3 to 5 minutes, until tender. Take the skillet off the heat.
- In a small bowl, stir together the sour cream, mayo and ½ cup of the cheese.
- Spoon the beef mixture over the biscuit crust, then spread the sour cream mixture over the beef.
- Layer the sliced tomatoes and sliced jalapeños on top and sprinkle with the remaining cheese.
- Bake for 30 to 40 minutes, until the edges are bubbly. Serve warm.
Notes
- How much: One 9×13 pan, about 9 servings.
- Timing: Brown the beef while the biscuits pre-bake.
- Swaps: Ground turkey or pork sausage for the beef. Pepper Jack for the cheddar. Green chiles for the jalapeños. Greek yogurt for the sour cream. Frozen biscuits work if you thaw them first.
- Leftovers: Fridge up to 3 days.
Nutrition
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