Easy Family Dinners: John Wayne Biscuit Casserole Recipe
John Wayne Biscuit Casserole is a hearty, comforting dish made with taco-seasoned ground beef, a fluffy biscuit crust, and a creamy topping of sour cream, mayonnaise, and cheddar cheese. Finished with fresh tomatoes and optional bell peppers, it’s baked until golden and bubbly. Ideal for weeknight meals, potlucks, or make-ahead dinners.
Ingredients
- 1 lb ground beef (replacing pork if applicable)
- 1 packet taco seasoning mix
- ⅔ cup water
- 1 (16 oz) can biscuit dough (store-bought or homemade)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup chopped onion
- 1 (4 oz) can diced green chiles
- 2 cups shredded cheddar cheese (for topping)
- 1 medium tomato, sliced or chopped
- 1 bell pepper, chopped (optional)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Add the taco seasoning and water to the beef. Stir and simmer for 5 minutes until thickened. Set aside.
Press the biscuit dough into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes until lightly golden.
In a medium bowl, mix the sour cream, mayonnaise, 1 cup shredded cheese, onion, and green chiles.
Spread the beef mixture evenly over the baked biscuit crust.
Top with the sour cream mixture and spread evenly.
Sprinkle the remaining 2 cups of shredded cheese over the top.
Add sliced tomatoes and bell peppers (if using) on top of the cheese layer.
Bake for 30–35 minutes, or until the cheese is melted and bubbly.
Let rest for 5–10 minutes before serving.
Notes
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Make it ahead: Assemble the night before and bake fresh the next day.
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Customize it: Use chicken, vegetarian protein, or spicy add-ins like jalapeños.
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Storage tip: Freeze portions for easy weeknight reheating.
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For a crowd: Double the recipe and bake in two pans.
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Dairy-free option: Use plant-based sour cream and cheese substitutes.