John Wayne Casserole


For the beef

  • ▢ 1 tablespoon olive oil
  • ▢ 1 onion, chopped
  • ▢ 1 yellow or red bell pepper, chopped
  • ▢ 2 lbs ground beef, I prefer lean beef
  • ▢ ¾ cup water
  • ▢ 1 oz taco seasoning
  • 1 can Ro-Tel tomatoes

For the Biscuit Base

  • ▢ 2 cups Bisquick mix
  • ▢ 1 cup water
  • 1 c chopped Colby Jack cheese

To Assemble

  • ▢ 2 Roma tomatoes, sliced
  • ▢ 1 can green chili peppers, 4 oz
  • ▢ ½ cup mayonnaise
  • ▢ ½ cup sour cream
  • ▢ 1 cup shredded mozzarella
  • ▢ 1 cup shredded cheddar


  • Prep your tools. Spray a 9×13 baking dish with oil. Preheat the oven to 325°F.
  • Saute the veggies. Heat the oil in a large skillet, add chopped onion and chopped bell pepper and saute for about 5 minutes to soften.
  • Add ground beef to the skillet. On medium-high heat cook the beef until the ground beef is fully cooked. Add 3/4 water and taco seasoning to the skillet, along with the RoTel tomatoes. Bring to a boil, then lower the heat and simmer until it thickens. This will take about 10 minutes.
  • Make the biscuit layer. Combine Bisquick mix with water and make the dough. Spread the dough over the baking dish and press to the bottom.
  • Spread the ground beef mixture over the dough layer. Add the layer of sliced tomatoes and green chili peppers.
  • Make the sour cream layer. In a separate bowl mix mayonnaise with sour cream and a half mozzarella cheese. Spread that mixture over the tomato/chili layer.
  • Top with cheese. Sprinkle with cheddar and remaining mozzarella cheese.
  • Bake. Bake the casserole for 35-40 minutes in the preheated oven.

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