Classic John Wayne Casserole – A Hearty, Crowd-Pleasing Favorite
This classic John Wayne Casserole is pure comfort food with a Southwestern flair. It layers a biscuit-style crust with seasoned ground beef, colorful peppers, tomatoes, and a creamy, cheesy topping. The result is a bubbly, golden casserole that feeds a crowd and tastes even better the next day.
It’s the kind of dinner that makes the table go quiet for a minute, then fills up with “wow, this is good.” Simple ingredients, big flavor, and easy steps—this one’s a keeper.
Classic John Wayne Casserole - A Hearty, Crowd-Pleasing Favorite
Ingredients
- Ground beef: 1 to 1.25 pounds (80–90% lean)
- Taco seasoning: 1 packet or 2–3 tablespoons homemade
- Onion: 1 medium, diced
- Bell peppers: 2 (mix of red and green), diced
- Jalapeño (optional): 1, seeded and diced
- Rotel or diced tomatoes with green chiles: 1 can (10 ounces), drained
- Bisquick or baking mix: 2 cups
- Milk: 2/3 cup (for the crust)
- Eggs: 2 large (for the crust)
- Sour cream: 1 cup
- Mayonnaise: 1/2 cup
- Cheddar cheese: 2 cups, shredded (or a blend like Colby Jack)
- Salt and pepper: to taste
- Olive oil or butter: for sautéing
- Optional toppings: sliced green onions, chopped cilantro, hot sauce
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease a 9x13-inch baking dish with a light coat of oil or nonstick spray.
- Cook the beef: Warm a large skillet over medium-high heat.Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
- Season and add vegetables: Stir in diced onion, bell peppers, and jalapeño. Sauté 4–5 minutes until softened.Sprinkle in taco seasoning, add the drained tomatoes with chiles, and simmer 2 minutes. Taste and adjust salt and pepper.
- Make the crust: In a bowl, whisk Bisquick, milk, and eggs until smooth. Pour into the prepared baking dish, spreading it evenly.
- Layer the beef: Spoon the beef and pepper mixture over the crust batter.Don’t press it down—let the crust rise around it as it bakes.
- Mix the creamy topping: In a small bowl, combine sour cream and mayonnaise until smooth. Spread this mixture gently over the beef layer.
- Add cheese: Sprinkle shredded cheddar evenly across the top.
- Bake: Place in the oven for 30–35 minutes, until the edges are set and the top is bubbly and lightly browned. A toothpick inserted into the crust near the edge should come out clean.
- Rest and serve: Let the casserole rest for 10 minutes before slicing.Top with green onions or cilantro if you like.
Why This Recipe Works
This casserole builds flavor in layers, so every bite tastes satisfying. The biscuit crust gives structure and a slight buttery sweetness that plays well with the savory beef and peppers. A sour cream and mayonnaise blend keeps the top layer creamy, while melted cheese locks everything together.
It bakes up reliably, slices neatly, and holds well for leftovers. Plus, the ingredients are easy to find and simple to swap based on what you have.
Shopping List
- Ground beef: 1 to 1.25 pounds (80–90% lean)
- Taco seasoning: 1 packet or 2–3 tablespoons homemade
- Onion: 1 medium, diced
- Bell peppers: 2 (mix of red and green), diced
- Jalapeño (optional): 1, seeded and diced
- Rotel or diced tomatoes with green chiles: 1 can (10 ounces), drained
- Bisquick or baking mix: 2 cups
- Milk: 2/3 cup (for the crust)
- Eggs: 2 large (for the crust)
- Sour cream: 1 cup
- Mayonnaise: 1/2 cup
- Cheddar cheese: 2 cups, shredded (or a blend like Colby Jack)
- Salt and pepper: to taste
- Olive oil or butter: for sautéing
- Optional toppings: sliced green onions, chopped cilantro, hot sauce
How to Make It
- Preheat the oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish with a light coat of oil or nonstick spray.
- Cook the beef: Warm a large skillet over medium-high heat.
Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
- Season and add vegetables: Stir in diced onion, bell peppers, and jalapeño. Sauté 4–5 minutes until softened.
Sprinkle in taco seasoning, add the drained tomatoes with chiles, and simmer 2 minutes. Taste and adjust salt and pepper.
- Make the crust: In a bowl, whisk Bisquick, milk, and eggs until smooth. Pour into the prepared baking dish, spreading it evenly.
- Layer the beef: Spoon the beef and pepper mixture over the crust batter.
Don’t press it down—let the crust rise around it as it bakes.
- Mix the creamy topping: In a small bowl, combine sour cream and mayonnaise until smooth. Spread this mixture gently over the beef layer.
- Add cheese: Sprinkle shredded cheddar evenly across the top.
- Bake: Place in the oven for 30–35 minutes, until the edges are set and the top is bubbly and lightly browned. A toothpick inserted into the crust near the edge should come out clean.
- Rest and serve: Let the casserole rest for 10 minutes before slicing.
Top with green onions or cilantro if you like.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds, or warm the whole dish at 325°F until heated through. To freeze, cool completely, wrap tightly, and freeze for up to 2 months.
Thaw overnight in the fridge, then reheat at 325°F. If the top looks dry, cover loosely with foil while reheating.
Why This is Good for You
- Protein-dense: Ground beef delivers a satisfying amount of protein and iron, helping you feel full longer.
- Vegetable boost: Peppers and onions add vitamin C, fiber, and color. You can easily add corn, black beans, or spinach for more nutrients.
- Customizable fats: Use leaner beef, light sour cream, or reduce cheese to dial in your preferred balance.
- One-pan efficiency: A single hearty slice covers multiple food groups, making it a practical, balanced meal.
Common Mistakes to Avoid
- Skipping the drain: If the beef is greasy, your crust can get soggy.
Drain excess fat before adding seasonings and tomatoes.
- Too much liquid: Don’t add the tomato juice—use drained tomatoes. Extra liquid prevents the crust from setting.
- Overmixing the crust: Stir just until smooth. Overworking can make it tough.
- Not letting it rest: Slicing too soon makes messy portions.
A 10-minute rest helps it firm up.
- Overbaking: Watch for the top to bubble and brown lightly. If it goes too long, the crust dries out.
Alternatives
- Meat swaps: Use ground turkey or chicken with a splash of olive oil. For a meatless version, try seasoned black beans, pinto beans, or a plant-based crumble.
- Crust options: Replace Bisquick with a homemade mix (flour, baking powder, salt, cold butter).
You can also use a canned biscuit layer, pressed flat, or a thin cornbread batter.
- Dairy tweaks: Greek yogurt can replace some or all of the sour cream. Use pepper jack or a Mexican blend for extra heat.
- Extra veggies: Corn, zucchini, mushrooms, or spinach fold in easily. Sauté watery veggies first so they don’t leak into the crust.
- Spice level: Add chipotle powder or crushed red pepper for heat, or keep it mild with sweet bell peppers only.
- Lower carb: Skip the crust and bake the beef, veggies, and creamy topping as a crustless casserole.
It sets well and slices cleanly.
FAQ
Can I make this ahead?
Yes. Assemble up to the cheese layer, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if it’s going into the oven cold.
What size pan works best?
A 9×13-inch dish gives the right thickness and browning.
In a smaller pan, the layers get too thick and the crust may underbake in the middle.
How do I keep the crust from getting soggy?
Drain the beef, drain the tomatoes, and don’t overdo the creamy topping. Bake until the edges are set and give it a short rest to finish firming up.
Can I make it gluten-free?
Yes. Use a gluten-free baking mix for the crust and confirm your taco seasoning is certified gluten-free.
Is the mayonnaise necessary?
It adds richness and helps the creamy layer stay smooth.
You can replace it with more sour cream or Greek yogurt, but the texture will be slightly tangier and less silky.
How spicy is this casserole?
It’s mild to medium, depending on your taco seasoning and whether you include jalapeño. Use mild tomatoes with chiles or plain diced tomatoes for a gentle heat level.
Can I add beans or corn?
Absolutely. Stir in 1 cup of black beans or corn with the beef layer.
Drain and pat dry first to avoid excess moisture.
What cheese melts best?
Freshly shredded cheddar or Colby Jack melts smoother than pre-shredded. Pre-shredded is fine in a pinch, but fresh gives a creamier top.
Final Thoughts
Classic John Wayne Casserole is all about comfort, color, and simple layers that just work. It feeds a hungry table, welcomes easy swaps, and reheats like a dream.
Keep the ingredients on hand, and you’ve got a reliable weeknight hero ready to go. Serve it with a crisp salad or a side of steamed veggies, and dinner’s done with a smile.
