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John Wayne Casserole
This hearty John Wayne Casserole is a flavorful twist on a classic dish.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 660 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds (908g) ground beef
- 2 tablespoons taco seasoning store-bought or homemade
- 16 ounces (454g) can biscuits
- 1 medium onion diced
- 20 ounces (567g) rotel tomatoes con green chiles
- 1 medium green bell pepper halved, seeds and veins removes, and sliced
- 1 Jalapeño diced
- 15.25 ounces corn 1 can, drained
- 4 ounces (113g) cream cheese
- ½ cup (125ml) sour cream
- ½ cup (125ml) mayonnaise
- 2 ½ cups cheddar cheese or Mexican cheese shredded and divided
Instructions
- Preheat oven to 350 degrees F / 177 degrees C. Spray a 13×9 baking dish with cooking oil.
- Open the can of biscuits, and arrange them in the prepared pan in a single layer. Press into an eve layer, joining them together, pressing the dough about halfway up the sides of the pan. Bake the dough, on a rack in the middle of the preheated oven for 12-15 minutes, until just lightly brown on the edges. Remove from oven and set aside.
- In the meantime, in a large skillet over medium-high heat, combine the ground beef with the taco seasoning and cook until browned. Drain the grease. Add the onion, green bell pepper, jalapeño, and rotel tomatoes, cook and stir for 5-8 minutes.
- In a separate bowl, combine sour cream, mayonnaise, and half of the cheddar cheese.
- Next, add the taco meat mixture on top of the baked biscuits, top with the drained canned corn, add the sour cream mixture in an even layer, and sprinkle the remaining shredded cheese on top.
- Bake uncovered for 30 minutes or until edges of the dough are lightly browned and the cheese is melted.
Cup of Yum
Notes
- Be sure to drain the grease and spread the ground beef mixture evenly in the dish. It will cook better if it is evenly spread.
- If you want to use fresh biscuit mix instead of canned biscuits, you can use Bisquick mix or any biscuit dough. Just combine enough water to the mix to make a soft dough.
- Instead of greasing your pan, you can use parchment paper to keep your crust from sticking.
- Not a fan of spicy foods? You can leave out the jalapeno.
- If your casserole came out watery, add some flour or cornstarch. Or you can press the top with a piece of parchment paper while draining out the excess moisture.
- Storage - store the casserole in an airtight container (or cover it with plastic wrap) for up to four days.
Nutrition Information
Calories
660kcal
(33%)
Carbohydrates
37g
(12%)
Protein
31g
(62%)
Fat
43g
(66%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
108mg
(36%)
Sodium
813mg
(34%)
Potassium
578mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2IU
(0%)
Calcium
64mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 37g | 12% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 108mg | 36% |
| Sodium | 813mg | 34% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2IU | 0% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.