I love how easy this casserole is to put together, and how it uses everyday ingredients I usually have on hand. The combination of creamy, cheesy, and spicy layers makes it a crowd-pleaser every time I serve it. It’s filling enough to stand on its own but also pairs well with simple sides like salad or corn. Whether I’m cooking for family or bringing a dish to a potluck, this recipe always gets rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Taco Meat: ground beef taco seasoning water
For the Casserole: refrigerated biscuit dough (1 can, 16.3 oz) sour cream mayonnaise shredded cheddar cheese (divided) small onion, chopped bell pepper, chopped diced green chiles (4 oz can) tomatoes, chopped salt and pepper to taste nonstick cooking spray
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish with nonstick spray.
In a skillet, I brown the ground beef over medium heat, then drain off any excess fat. I stir in the taco seasoning and water, then let it simmer for about 5 minutes until the mixture thickens.
While the meat is cooking, I press the biscuit dough into the bottom of the baking dish to form a crust and pre-bake it for 10 minutes until lightly golden.
In a bowl, I mix the sour cream, mayonnaise, chopped onion, and half of the cheddar cheese. I spread this creamy layer over the warm biscuit crust.
I spoon the taco meat evenly over the sour cream layer, then sprinkle on the chopped bell pepper, diced green chiles, and fresh tomatoes.
I top everything with the remaining cheddar cheese and bake the casserole uncovered for 25–30 minutes, until the cheese is melted and bubbly.
Once it’s out of the oven, I let it rest for about 5 minutes before slicing and serving.
Servings and timing
This casserole makes 6 to 8 generous servings. It takes about 20 minutes to prep and 35 minutes to bake, for a total time of 55 minutes from start to finish.
Variations
I’ve made this recipe with ground turkey instead of beef when I want something a little lighter. It also works great with plant-based crumbles if I’m cooking for vegetarians. To spice it up, I sometimes add chopped jalapeños or a dash of hot sauce to the taco meat. If I’m in the mood for more veggies, I add corn or black beans to the mix for extra texture and flavor.
Storage/Reheating
Leftovers keep well in the refrigerator for up to 4 days. I store them in an airtight container and reheat in the microwave or oven until warmed through. This casserole also freezes well—just let it cool completely, then wrap portions tightly and freeze for up to 2 months. I reheat from frozen in the oven at 350°F, covered with foil, until hot.
FAQs
Can I make John Wayne Casserole ahead of time?
Yes, I often assemble it a few hours in advance, cover, and refrigerate. When I’m ready to bake, I add 5–10 minutes to the baking time to ensure it heats through.
Can I use homemade taco seasoning?
Absolutely. I mix together chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne for a quick homemade version.
What can I use instead of biscuit dough?
If I’m out of biscuit dough, crescent roll dough or even a layer of cooked rice works as a base. I just adjust the baking time as needed.
Is this casserole spicy?
Not really. It has a mild Tex-Mex flavor. If I want to turn up the heat, I add jalapeños, hot sauce, or spicy taco seasoning.
What toppings go well with this casserole?
I like serving it with a side of salsa, guacamole, or sour cream. A sprinkle of chopped green onions or fresh cilantro on top also adds a nice touch.
Conclusion
John Wayne Casserole is one of those classic, family-friendly recipes I love to keep in my rotation. It’s bold, cheesy, and packed with layers of flavor that always satisfy. Whether I’m cooking for a big group or just want leftovers for the week, this hearty casserole is always a hit—and it’s as comforting as it is easy to make.
This hearty John Wayne Casserole is layered with taco-seasoned beef, creamy sour cream, veggies, and cheddar on a biscuit crust—perfect for an easy, flavorful dinner.
Author:Emma
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:6–8 servings
Category:Main Course
Method:Baking
Cuisine:American
Ingredients
For the Taco Meat:
1 pound ground beef
1 packet taco seasoning
3/4 cup water
For the Casserole:
1 (16.3 oz) can refrigerated biscuit dough
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese (divided)
1 small onion, chopped
1 bell pepper, chopped
1 (4 oz) can diced green chiles
2 tomatoes, chopped
Salt and pepper to taste
Nonstick cooking spray
Instructions
Preheat Oven & Prepare Dish: Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
Cook Taco Meat: In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water. Simmer for 5 minutes, then set aside.
Prepare Crust: Press biscuit dough into the bottom of the baking dish to form an even crust. Bake for 10 minutes, then remove from oven.
Mix Cream Layer: In a bowl, combine sour cream, mayonnaise, chopped onion, and half of the cheddar cheese. Spread this mixture over the pre-baked crust.
Layer Casserole: Add the cooked taco meat over the cream mixture. Then layer with chopped bell pepper, green chiles, and tomatoes. Top with remaining cheddar cheese.
Bake: Return to oven and bake for 25–30 minutes, until cheese is melted and bubbly.
Serve: Let sit for 5 minutes before slicing. Serve hot, optionally with salsa, guacamole, or fresh cilantro.
Notes
Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version.
Add chopped jalapeños or hot sauce for more heat.
Can be made ahead and refrigerated before baking (add 5–10 minutes to bake time).
