Creamy Layered John Wayne Casserole
This hearty casserole is a crowd-pleaser, perfect for a weeknight dinner or a casual get-together.
Ingredients
- * 1 lb ground beef
- * 1 medium onion diced
- * ½ red bell pepper diced
- * ½ green bell pepper diced
- * 1 can 10 oz diced tomatoes with green chilies, drained
- * 1 packet taco seasoning
- * 1 can refrigerated biscuit dough 8 biscuits
- * 1 cup sour cream
- * ¾ cup mayonnaise
- * 1 packet ranch seasoning mix
- * 1 cup shredded cheddar cheese
- * 1 cup shredded Monterey Jack cheese
- * Salt and pepper to taste
- * Chopped parsley or cilantro optional garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the diced onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
- Stir in the drained diced tomatoes and taco seasoning. Simmer for 5 minutes, allowing the flavors to blend. Season with salt and pepper to taste.
- In a medium bowl, combine the sour cream, mayonnaise, and ranch seasoning mix. Mix well.
- Separate the biscuit dough into individual biscuits. Press the biscuits into the bottom of the prepared baking dish to form a crust.
- Spread the taco-seasoned beef mixture evenly over the biscuit crust.
- Pour the sour cream and mayonnaise mixture over the beef layer.
- Sprinkle the cheddar and Monterey Jack cheese evenly over the top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the biscuits are golden brown.
- Let cool for a few minutes before garnishing with chopped parsley or cilantro (optional) and serving.
Notes
You can substitute other types of cheese if desired. For a spicier casserole, add a pinch of cayenne pepper to the beef mixture. Leftovers can be stored in the refrigerator for up to 3 days.