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.

Tater Tot Hot Dish

3T butter , divided

1# hamb

1 onions, chopped

1 sliced red bell peppers

1 tsp garlic, minced

1 c cheddar cheese

¾ c milk

1 T flour


in pan with melted butter, brown/soften the onions, peppers, and garlic

once browned to desired color

add in hamb

in another pan make cheese sauce

while making filling, bake tater tots

cover hamb mixture with cheese sauce

top with mozz cheese

top with tater tots

bake 350 degree oven for 20 min, covered

remove foil and top with more mozz cheese

back into oven for 5 more minutes

Easy Homemade Cheese Sauce


  • 1 tablespoon (14g) butter
  • 1 tablespoon (8g) all-purpose flour
  • 3/4 cup milk any percentage
  • 3/4 cup (3oz) shredded Cheddar cheese
  • Pinch of cayenne to taste
  • Salt and pepper to taste


  • In a small pot, over medium heat, melt butter. Whisk in flour and cook, whisking continuously, until flour is lightly golden, about 1 minute.
  • Slowly pour in milk, whisking out any lumps as they form. Continue to whisk the mixture until it is thick and bubbly, 3 to 4 minutes. 
  • Remove from heat, stir in the cheese a handful at a time until all the cheese has been used and sauce is smooth and creamy. Add cayenne, salt, and pepper to taste.

Easy Double Enchiladas

Easy Double Enchilada


  • 1 pound ground beef
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 3 cups cooked shredded chicken such as a rotisserie
  • 2 10 ounce cans red enchilada sauce
  • 2 10 ounce cans green enchilada sauce
  • 1 cup sour cream
  • 30 count white corn tortillas small
  • 2 cups shredded cheddar cheese
  • 2 cups shredded white cheddar or mozzarella cheese
  • 1/2 cup quartered cherry tomatoes


  • Preheat oven to 350 degrees F.
  • Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.
  • Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.
  • Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.
  • Top the beef side with remaining red sauce and chicken side with remaining green sauce. Top evenly with white cheese and bake for 30 minutes, until melted and enchiladas are hot. Remove from oven and top with quartered cherry tomatoes and chopped fresh cilantro. Serve hot.


  • One of the biggest tips I can give you when making enchiladas, is make sure your white corn tortillas are hot before rolling into the pan. If you try rolling them while cold or room temperature, you’ll find that they tear and fall apart.
  • I heat about 8 tortillas at a time on a paper plate in the microwave for 60 seconds. Prepare the first batch, and heat another stack to finish.