John Wayne Beef Biscuit Bake

This John Wayne Beef Biscuit casserole brings together seasoned ground beef and a tender biscuit crust with layers of sharp cheddar, fresh tomatoes, crunchy bell peppers, and jalapeno slices. The creamy blend of sour cream and mayonnaise balances the Tex Mex spice, making it a hearty and satisfying meal that never fails to please a crowd. It's perfect for casual dinners, family gatherings, or game day celebrations when you want something comforting but full of flavor.

I first tried this recipe when hosting a game day potluck and was amazed at how quickly it disappeared from the table. It's become a go to when I want a warm meal that brings everyone together with smiles and full plates.

Ingredients

• Ground beef: Choose 80 to 85 percent lean for the perfect balance of flavor and texture without too much grease
• Taco seasoning: This delivers the signature Tex Mex taste, either store bought or homemade works well if you want to tailor the spice
• Canned biscuits: Large flakystyle biscuits make a buttery crust that soaks up the flavors beautifully, pick the freshest can for best rise
• Sour cream: Adds tangy creaminess that cuts through the heat, full fat provides the richest, smoothest texture
• Mayonnaise: Gives additional creamy richness and binds the layers nicely, look for real mayonnaise to avoid artificial flavors
• Sharp cheddar cheese: Freshly shredded cheddar melts into gooey golden perfection, opt for sharp for a bold cheesy punch
• Onion: Adds sweetness and depth, cook them soft but not browned to keep mellow flavor
• Tomatoes: Choose firm ripe tomatoes for juiciness and acidity that stand up well to baking
• Red bell pepper: Adds sweetness and crunch, pick crisp peppers without soft spots or blemishes
• Jalapeno peppers: Canned jalapenos bring just the right mild heat and authenticity, draining well prevents watery casserole

Instructions

Prepare the Biscuit Crust:

Preheat the oven to 350 degrees Fahrenheit and position the rack in the center. Lightly spray a 13 by 9 inch glass baking dish. Arrange the canned biscuit dough in a single layer, pressing the pieces to join together and extending the dough halfway up the dish sides. Place the dish on a baking sheet to promote even cooking. Bake for 12 to 15 minutes checking at 12 minutes. Look for the crust to be just barely golden around the edges. Remove and set aside while keeping the oven hot for later.

Make the Taco Meat:

While the biscuit crust bakes, heat a skillet over medium heat. Brown the ground beef thoroughly until crumbly and cooked through, then drain any excess fat. Stir in the taco seasoning along with the water amount listed on the seasoning package. Let the mixture cook until the flavors meld, then transfer to a bowl and set aside.

Mix the Creamy Layer:

Combine sour cream, mayonnaise, half of the shredded cheddar cheese, and half of the sliced onions in a separate bowl. Stir together until the mixture is smooth and evenly blended. Set aside for layering later.

Sauté the Peppers and Onions:

Return the skillet to medium heat. Add the remaining sliced onions and the sliced red bell pepper. Sauté for three to four minutes, stirring occasionally until the vegetables soften but still hold some bite. This step enhances the sweetness and prevents the peppers from becoming mushy during baking.

Assemble and Bake the Casserole:

Layer the ingredients starting with the par baked biscuit crust. Spread the taco meat evenly over the crust, then add a layer of sliced tomatoes. Next, cover with the sautéed peppers and onions followed by a layer of drained jalapeno slices. Spoon the creamy cheese mixture evenly on top and finish with the remaining shredded cheddar cheese. Bake uncovered for 30 to 40 minutes until the biscuit edges turn a deep golden brown and the cheese on top is melted and bubbling.

I have to say my favorite part is the cream layer with sour cream, mayo, and cheddar. It is such a clever balance that cools the heat and adds a luscious texture you do not expect in a layered casserole. I will never forget the first time I served this warm from the oven surrounded by my family who kept reaching for more. It turned a simple weeknight dinner into a celebration.

Storage Tips

Store any leftovers covered tightly in the baking dish with plastic wrap or foil or transfer to airtight containers. The casserole lasts about three days in the fridge and reheats well in the microwave or in a low oven covered with foil. This meal freezes well too; slice into portions, wrap tightly, and freeze for up to two months. Thaw overnight in the refrigerator and reheat gently to keep the biscuit crust soft and moist.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter protein choice. Try Greek yogurt instead of sour cream or mayonnaise for a tangier and healthier twist. Use Colby Jack or Monterey Jack cheese instead of cheddar for a milder, creamier taste. Add extra vegetables like chopped zucchini or corn for more color and nutrition without adjusting baking time.

Serving Suggestions

Serve slices hot and top with extras like sliced avocado, fresh cilantro, or more jalapeno slices for heat. A spoonful of salsa and a squeeze of lime juice brightens the meal beautifully. Pair it with a big green salad or seasoned rice and beans for a full Tex Mex dinner experience. Perfect for casual parties with chips on the side and a fun crowd.

Enjoy this comforting Tex Mex casserole with its creamy layers and crisp biscuit crust. It's ideal for feeding a crowd or saving for easy, delicious leftovers.

Common Recipe Questions

→ Can I use homemade seasoning instead of store-bought taco seasoning?

Yes, homemade seasoning blends work well and allow you to adjust the spice and flavors while keeping the dish flavorful.

→ How can I ensure the biscuit crust doesn’t over-brown?

Use an oven thermometer to monitor temperature and check the crust after 12 minutes, removing it once it’s lightly golden.

→ What is the best way to slice vegetables for layering?

Slicing tomatoes, onions, and bell peppers thinly helps them cook evenly and blend well during baking.

→ Can I substitute sour cream and mayonnaise with other ingredients?

You can try Greek yogurt or a creamy cheese spread for a different texture, but the sour cream and mayo blend adds distinct creaminess balancing the spices.

→ Is it possible to prepare this dish ahead of time?

Yes, assemble the casserole up to the baking step and refrigerate for a few hours before baking to save time on serving day.