John Wayne Casserole

Cheesy casserole and chips on plate with fork.

This easy to make TexMex Casserole will quickly become a family favorite!

Course Lunch or Dinner

Cuisine American, TexMex

Prep Time 15

Cook Time 55

Resting time 10

Total Time 1 20

Servings servings

Calories 629kcal

Author Deb Clark

Ingredients

16.3 ounce can refrigerated biscuits
1 ½ pounds ground beef preferably 85% lean
1 ounce packet taco seasoning
½ cup salsa
1 medium yellow onion diced
1 medium red bell pepper diced
1 medium green bell pepper diced
10.5 ounce Rotel diced tomatoes with peppers
1 cup sour cream
2 cups shredded cheddar cheese divided
1 jalapenos, sliced

Instructions

Preheat oven to 350 degrees.
Place the biscuits in a single layer in the baking dish. Press them together to create one layer of dough.
Transfer to the oven and bake until golden, about 14-16 minutes.
While the biscuits bake, cook ground beef. Place a large heavy-duty skillet over medium heat. Add the ground beef, onion and bell peppers and cook, stirring occasionally until no longer pink, about 10 minutes.
Drain the excess fat from the skillet. Add the taco seasoning, salsa and rotel. Continue to cook, stirring occasionally, 3 to 4 minutes, set aside.
In a separate bowl, combine the sour cream and half the shredded cheddar cheese. Slice the jalapeño into thin slices.
Layer the ingredients evenly on top of the baked biscuit crust in this order; start with the ground beef onion-pepper-tomato mixture, sour cream-cheddar mixture, top with sliced jalapeños. Top with remaining cheese.
Bake until the cheese is bubbling and beginning to brown slightly, about 20 minutes. Let stand 10 minutes. Serve and enjoy!

Notes

Refrigerate - Store the leftover casserole in an airtight container in the refrigerator for up to three days. This casserole will freeze best before baking. Wrap it tightly with aluminum foil or plastic wrap and place it in a freezer-safe dish. Freeze for up to three months. Thaw and bake as directed.

Nutrition