John Wayne Beef Biscuit Bake (Printer-Friendly)
Savory beef and biscuit layers with cheddar, tomatoes, peppers, and creamy tangy notes in a golden bake.
# What You'll Need:
→ Protein
01 -
1 pound lean ground beef (80-85% lean)
→ Seasoning
02 -
1 packet taco seasoning mix
03 -
2/3 cup water (or as directed on taco seasoning packet)
→ Crust
04 -
1 can (10 count) large flaky refrigerated biscuits
→ Dairy & Creamy Elements
05 -
1/2 cup sour cream, full fat
06 -
1/2 cup mayonnaise, real
07 -
2 cups shredded sharp cheddar cheese, divided
→ Vegetables
08 -
1 cup sliced yellow onion, divided
09 -
1 cup sliced fresh tomatoes (firm, ripe)
10 -
1 cup sliced red bell pepper
11 -
1/2 cup drained sliced canned jalapeno peppers
# Steps to Follow:
01 -
Preheat the oven to 350°F and position the rack centrally. Spray a 13x9 inch glass baking dish with nonstick spray. Arrange the biscuits in a single layer, pressing together to form a crust halfway up the dish sides. Place the dish on a baking sheet and bake for 12 to 15 minutes until edges are lightly golden. Remove and keep oven hot.
02 -
In a skillet over medium heat, cook ground beef until browned and crumbly. Drain excess fat. Stir in taco seasoning and water per packet instructions. Simmer until liquid is absorbed and flavors meld. Transfer to a bowl and set aside.
03 -
In a bowl, combine sour cream, mayonnaise, half of the shredded cheddar cheese, and half of the sliced onions. Stir until smooth and creamy. Set aside for layering.
04 -
Return skillet to medium heat and sauté remaining onions with the sliced red bell pepper for 3 to 4 minutes until softened but still slightly crisp. Remove from heat.
05 -
On the par-baked biscuit crust, evenly layer the taco beef mixture, then sliced tomatoes, followed by sautéed peppers and onions, and drained jalapenos. Spread the creamy cheese mixture over the top, then sprinkle with the remaining shredded cheddar. Bake uncovered for 30 to 40 minutes until the biscuit edges are deeply golden and the cheese topping is melted and bubbly.
# Extra Suggestions:
01 -
Shred cheese fresh for optimal melting and flavor. Drain jalapenos thoroughly to avoid excess moisture. Monitor the biscuit crust during first bake to prevent over-browning.
02 -
Leftovers keep refrigerated up to three days and freeze well for two months. Reheat gently to preserve biscuit texture.