Ingredients (and Why They Matter)
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup diced tomatoes (drained)
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese
- 1 can (4 oz) diced green chiles (optional)
- 2 cups biscuit baking mix (like Bisquick)
- 2/3 cup milk
- Salt & pepper to taste
- Fresh parsley or green onions for garnish (optional)
Ground beef and taco seasoning follow the same base used in most John Wayne casseroles: taco-style meat that brings all the Southwest flavor. Diced tomatoes, peppers, and optional green chiles echo the layers of tomato, onion, peppers, and chilies seen in classic versions. Sour cream and softened cream cheese create a rich, tangy topping similar to other recipes that mix sour cream with mayonnaise or cream cheese plus cheese.
The biscuit baking mix and milk make a quick, press-in biscuit crust—this Bisquick-style base is one of the defining features of John Wayne casserole recipes. Cheddar cheese on top melts into a bubbly, browned layer, as in nearly all versions that finish with a generous sprinkle of sharp cheese.
Step-by-Step Instructions
Brown the beef and veggies
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish, just as most John Wayne casserole recipes recommend. In a skillet over medium heat, brown the ground beef, breaking it into crumbles until no pink remains, then drain excess fat. Add the taco seasoning and 1/2 cup water, stir, and simmer for about 5 minutes to let the meat absorb the spices and thicken slightly, mirroring the method used in taco and John Wayne casseroles.
Stir in the diced tomatoes, red and green bell peppers, and diced green chiles if you’re using them. Let this mixture simmer another 5 minutes so the peppers soften slightly and the flavors meld, similar to how other recipes sauté or simmer peppers and tomatoes with the beef layer. Taste and adjust salt and pepper if needed.
Make and bake the biscuit crust
In a mixing bowl, combine the biscuit baking mix and milk to form a soft dough; this is the same simple ratio style used in Bisquick-based John Wayne and “cattle drive” casseroles. Press the dough evenly into the bottom of the greased 9×13-inch baking dish, smoothing it out and pushing it to the edges—many recipes also suggest pressing slightly up the sides for a shallow rim.
Bake the biscuit crust for about 8–10 minutes just to set it slightly, similar to pre-baking instructions in several John Wayne casserole versions where the biscuit layer is partially baked before layering. This helps prevent a soggy bottom once the beef and creamy topping go on.
Layer the beef and creamy topping
Spread the hot beef and vegetable mixture evenly over the warm biscuit crust. In a separate bowl, beat together the sour cream and softened cream cheese until smooth; this mimics the sour cream–mayo–cheese mixtures that form the creamy top layer in other recipes. Spread this creamy mixture evenly over the beef layer.
Sprinkle the shredded cheddar cheese over the top, covering the creamy layer completely, just as traditional John Wayne casseroles finish with a full layer of cheese before baking.
Bake until bubbly and golden
Return the dish to the oven and bake for about 25–30 minutes, or until the cheese is melted, bubbly, and starting to turn golden at the edges. This time and visual cue are in line with other recipes that bake until the biscuit base is fully cooked and the top layer is browned. Let the casserole rest for about 5 minutes before slicing, which many sources recommend to help layers set and make serving easier.
Garnish with chopped fresh parsley or green onions if you like; several recipes suggest parsley, jalapeños, or extra green onions as fresh, colorful toppings.